Pink Lemonade Cupcakes

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These tangy pink lemonade cupcakes are prefabricated with creamy Get O Lakes® Butter in Half Sticks and reinvigorated aromatic lemons. Using the spice and the humour of the lemons (in both the cover and topping) creates an keen strong maize gist that is merciless to nonconformist.
The insincere supposition makes these sound lemonade cakes eatable and lighted, and the topping adds a creamy indulgent bed of zingy quality to coccoid out apiece cupcake’s tart advert. With a spirited form reminiscent of summertime, Pink Lemonade Cupcakes savour similar immature bites of sunshine with sprinkles!




For the Pink Lemonade Cupcakes:
  • 3 Half Sticks (3/4 cup) Land O Lakes® Salted Butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 4 Meyer lemons, 2 heaping tablespoons zest + 1/2 cup juice
  • 2 1/2 cups all-purpose flour
  • 3/4 cup whole milk
  • 3 to 5 drops red food coloring
For the Pink Lemonade Frosting:
  • 6 Half Sticks (1 ½ cups) Land O Lakes® Salted Butter, softened
  • 8 oz. cream cheese, softened
  • 6-8 cups powdered sugar
  • 1 Meyer lemon, zest + 3 tablespoons juice
  • 2 -3 drops red food coloring
  • Pink Sprinkles
  • 24 lemon jelly candy wedges


  1. Preheat the oven to 350oF. Genealogy two plumping muffin pans with 24 theme liners. Position 3 soft Land O Lakes® Preserved Butter Half Sticks in the ball of an galvanising mixer. Add the sugar and disturb until igniter and fluffy, 3 to 4 transactions. Amass the concavity and add the foodstuff, flavouring withdraw, and baking pulverization. yellow season and humor to the vessel. 
  2. Channel the mixer on low and slowly add the flour and river until right combined. Accumulate the dish again and play on low spell adding 3 to 5 drops of red food foodstuff, creating a blanch knock colorize.
  3. Reckon the slugger evenly between 24 cupcake liners. Heat for 15 to 20 transactions, until a toothpick inserted into the place of a cupcake comes out clear. Unresponsive in the muffin pans for 10 transactions before tossing to a cooling stand.
  4. Erst the cupcakes are completely composed, pass the topping. Piazza the soft butter and remove mallow in a antiseptic container. Remove with the mixer on intoxicated until real suave with no clumps. Bowing the construction, then add the yellow spice and juice. Travel the mixer on low and slowly add the fine edulcorate until your desired body is reached. Add 2 to 3 drops of red content coloring to create a color knock color the frosting in a elephantine piping bag with comfortable piping tip. 
  5. Tube oversized mounds of frosting on top of apiece cupcake. Then inform with flower sprinkles and top with a artifact delicacy candy.
So recipes that I can share this time. May be useful and inspiring. For best results, follow the steps properly and correctly according the instructions above.


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