These pink lemonade cupcakes are a sweet and tangy summer dessert recipe made with pink lemonade concentrate, lemon zest, and a luscious cream cheese frosting.
Gordon SawyerYields: 12 serving(s)Prep Time: 40 minsTotal Time: 1 hr 10 minsSavePrintNothing 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!
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.
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Step
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For the cupcakes: Preheat the oven to 350ºF. Line a 12-cup cupcake pan with liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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3
In 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.
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4
Divide 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.
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5
For 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.
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6
Transfer 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.
