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Yields:
12 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 10 mins
Nothing captures the taste of summer better than a tall glass of sweet, tangy pink lemonade—except for these adorable pink lemonade cupcakes! Bursting with nostalgic flavor, they’re made with pink lemonade concentrate straight from the freezer aisle. It adds sweetness and a zesty citrus kick to both the batter and the fluffy cream cheese frosting.
Topped with a candy lemon wedge and a paper straw, these cupcakes couldn’t be more adorable for summer party ideas, poolside get-togethers, Mother's Day desserts, or any occasion that calls for a little extra sunshine!
Can plain lemonade concentrate be used instead?
Absolutely! If pink lemonade concentrate isn’t available, regular lemonade concentrate works just as well. Limeade concentrate is another great option for a slightly tangier twist. The flavor will be just as bright and citrusy, so go with whatever you have on hand.
Can you skip the food coloring?
Sure. The red food coloring is there to give the cupcakes a pretty pink hue, but if you prefer to skip it, the flavor won’t be affected one bit. The cupcakes will simply be creamy pale yellow, which is just as lovely.
What other decorations can you use on the cupcakes?
There are plenty of fun ways to dress up these lemon desserts! Top the cupcakes with pastel sprinkles or sanding sugar for a little sparkle. Add a yellow gumdrop for a classic look, or go for a pop of red with fresh raspberries or strawberries.
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Ingredients
For the Cupcakes:
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 3/4 cup granulated sugar
- 2 Tbsp. lemon zest (from about 2 lemons)
- 1/2 cup vegetable oil
- 1/2 tsp. vanilla bean paste
- 2 large eggs
- 1/4 cup milk
- 1/4 cup frozen pink lemonade concentrate, thawed, plus more for brushing
- 1 drop red gel food coloring
For the Frosting:
- 3 oz. cream cheese, at room temperature
- 6 Tbsp. salted butter, at room temperature
- 2 cups powdered sugar
- 2 tsp. frozen pink lemonade concentrate, thawed
- 1 Tbsp. lemon zest (from about 1 lemon)
- 4 lemon slice gummy candies (optional)
- 4 striped paper straws (optional)
Directions
- Step 1For the cupcakes: Preheat the oven to 350ºF. Line a 12-cup cupcake pan with liners.
- Step 2In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3In a large bowl, whisk together the granulated sugar and lemon zest until combined. Add the oil and whisk until fully incorporated; whisk in the vanilla bean paste and eggs. Add half of the flour mixture, whisking until just incorporated. Whisk in the milk and pink lemonade concentrate, then the remaining flour mixture. Add the red gel food coloring, if using, mixing until the batter is light pink.
- Step 4Divide the batter among the cupcake liners, filling them roughly three-quarters of the way full. Bake until lightly golden and the tops spring back when lightly pressed, 20 to 22 minutes. While the cupcakes are still hot, brush the tops with pink lemonade concentrate. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes.
- Step 5For the frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until creamy and combined, about 2 minutes. Gradually add the powdered sugar, mixing well between additions, then add the pink lemonade concentrate and lemon zest. Beat on high speed until light and fluffy, 3 to 5 minutes.
- Step 6Transfer the frosting to a piping bag or plastic zip-top bag and cut off the tip. Pipe the frosting on the cupcakes. (Alternatively, spread the frosting using an offset spatula or butter knife.) If decorating, cut each gummy lemon slice into 4 wedges and each straw into thirds. Just before serving, insert a lemon wedge and straw into each cupcake.
Tip: The frosted cupcakes can be made a day ahead and stored in an airtight container in the refrigerator. The cupcakes can be baked in advance and stored, unfrosted, in an airtight container at room temperature up to 3 days or frozen for up to 3 months. Defrost on the counter 1 hour before frosting. The frosting can be made up to 2 days in advance and stored in an airtight container in the refrigerator. To make the frosting pipeable, beat in a stand mixer on medium-high speed until it is light and fluffy again.
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