Pink lemonade is a staple drink in the summer! Whether you are sitting by the pool, or need a refreshing drink after a long walk outside, pink lemonade is great! Adding it into a cupcake is even better!
I recently made these on Easter, and they were such a hit. The lemon zest in the cake and frosting is a zesty bite of deliciousness! Whip these up for a summer barbecue, graduation party, or outdoor celebration!
Makes 24 cupcakes
Prep time: 40 minutes
Cook time: 20 minutes
1 package white cake mix
1 small package vanilla instant pudding
3 Tbsp sweetened pink lemonade drink mix
1 cup sour cream
2 tsp lemon zest
3/4 cup water
3/4 cup oil
4 whites eggs
Red/pink food coloring
1 cup butter, softened
1 cup shortening
1/2 cup frozen pink lemonade concentrate, thawed
2 tablespoons milk
2 teaspoons vanilla
Zest from 1 lemon
2 pound package or 7 1/2 cups confectioners sugar
3 drops of pink food coloring
Mix together cake mix, pudding mix, and drink mix. Beat in sour cream, lemon zest, water, oil, and egg whites to the dry mix. Mix on medium speed for about two minutes. Add in food coloring.
Scoop batter into 24 lined muffin tins.
Bake at 350 degrees for 15-20 minutes. Test the cupcake by lightly pressing your finger on the top. If your finger does not leave a mark and the cupcake bounces up, it is done.
In order to prepare the frosting, cream the butter, shortening, and lemon zest together. Next, add in lemonade concentrate, milk and vanilla with a mixer. When smooth, gradually add the sugar. Lastly, mix in food coloring.
When cupcakes have cooled, pipe frosting and adorn with sprinkles and lemon zest!