Pink Lemonade Cupcakes: “The perfect beginning of summer cupcake”

With nice weather and weekend BBQ’s even though it’s not officially summer, it sure feels like it.  I’ve been trying to come up with more summer inspired cupcakes to bring to these weekend events since chocolately cupcakes can get pretty heavy in the warmer weather.

When I was a kid I loved setting up my lemonade stand on the side of the road to try to make a little cash in the summer.  One time my friend and I were selling pink lemonade and someone asked us if we had made it (well we  had made it from the frozen concentrate, that counts, right?) and how we got it pink.  I told her raspberries.  Hey, I was a budding entrepreneur and I had to come up with something quickly.

Since pink lemonade is such a refreshing summertime drink, I figured, how about a pink lemonade cupcake?  This was a tough one since all of the recipes out there in the internets called for boxed cake mix, which obviously I wasn’t going to do so I had to improvise.


For Cupcakes

Makes 24

        • 1 cup + 2 Tbsp. milk at room temperature
      • 6 large egg whites
      • 2 Tsp. vanilla extract
      • 2 1/4 cups cake flour
      • 4 Tsp. baking soda
      • 1 Tsp. salt
      • 12 Tbsp. butter at room temperature
      • 3/4 cup frozen pink lemonade concentrate, thawed
      • Juice and zest of 1/2 a lemon
      1. Heat oven to 350 degrees and line cupcake tin with 24 liners
      2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended
      3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining
      4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more.
      5. Add in lemonade concentrate, zest, and juice and beat until just combined
      6. Bake for 15-17 minutes or until golden brown and let cool

For Frosting

  • 4 cups powdered sugar
  • 1 stick of butter, room temperature
  • 1/2 cup frozen pink lemonade concentrate, thawed
  • Juice and zest of 1/2 a lemon
  1. Beat butter until softened and add in powdered sugar one cup at a time
  2. Once combined, add in lemonade concentrate, lemon juice, and zest.  Beat until combined and frost cupcakes
These cupcakes were super lemony and tart.  They didn’t necessarily taste like pink lemonade, but rather a lemon cake.  If I was to make them again, I might not do a pink lemonade frosting but rather a whipped cream topping so it was less tart.
Everyone at the BBQ liked them, although I think they were a little sour for the little kids.  To quote Boy Cupcake, “They were a perfect beginning of the summer cupcake.  They tasted like goodness in your mouth.  They reminded me of a pink lemonade Italian ice”.  Thanks for that one.  That’s why I love him.
Now I’m on the quest for more summer inspired cupcakes.
Any ideas of what you’d like to see at your summer BBQ?  Leave me your ideas and I’ll put them on my list!