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Pink Lemonade Cupcakes

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Whimsical cupcakes bursting with the tangy flavor of lemonade, topped with fluffy pink frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup pink lemonade concentrate, thawed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • Pink frosting (optional)
  • Lemon slices for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the milk and pink lemonade concentrate until well combined.
  5. Whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  6. Mix the dry ingredients into the wet ingredients until just combined.
  7. Fill the cupcake liners about two-thirds full with the batter.
  8. Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
  9. Cool completely before frosting with pink frosting and garnishing with lemon slices, if desired.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://lunarecipez.com/pink-lemonade-cupcakes/

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