Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

I found a cake recipe from Paula Deen for Pink Lemonade Layer Cake last week that sounded absolutely delicious and very spring-like. I wasn’t quite up to making a layer cake though, especially since I was going to take the baked goods to work to share and wasn’t planning on eating it all by myself. Cupcakes sounded like a good alternative. I didn’t change anything in her recipe and the cupcakes were a hit at work today! They have a bit of tartness to them that really reminds me of pink lemonade. YUM.


  • 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
  • 1 (18 1/4-ounce) box white cake mix
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons vanilla extract
  • 3 tablespoons sweetened pink lemonade drink powder
  • 1 pound confectioners’ sugar
  • 5 tablespoons frozen pink lemonade concentrate
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated lemon zest


Preheat the oven to 350 degrees F. Butter muffin tins or line with cupcake liners.

Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Spoon the batter evenly into the liners/muffin tins, about 2/3rds full. Bake until golden and a toothpick inserted into the center of the cupcake comes out clean, 18 to 22 minutes. Let the cupcakes cool in the pans for 10 minutes. Put cupcakes onto a wire rack to cool completely.

While the cupcakes are baking, prepare the frosting by beating together the confectioners’ sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.

Once cupcakes are completely cool, frost!

Have fun and enjoy!


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