Strawberry Pink Lemonade Cupcakes with Cream Cheese Frosting
Brighten up your day with these delightful cupcakes that combine the flavors of sweet strawberries and tangy pink lemonade, topped with a creamy cream cheese frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons strawberry puree
– 2 tablespoons pink lemonade mix
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and eggs; mix until well combined.
4. Stir in strawberry puree and pink lemonade mix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Beat cream cheese and butter until smooth. Gradually add powdered sugar; beat until combined. Add vanilla extract.
Raspberry Swirl Pink Lemonade Cupcakes
Brighten up your day with these sweet and tangy cupcakes that combine the flavors of raspberry and pink lemonade. Moist vanilla cake is infused with a hint of citrus and topped with a swirl of raspberry buttercream.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup pink lemonade (homemade or store-bought)
– Raspberry jam for swirl
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each cupcake with a dollop of raspberry buttercream and swirl with a knife or spatula.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Vegan Pink Lemonade Cupcakes with Coconut Whipped Topping
Brighten up your day with these refreshing vegan cupcakes, infused with the sweetness of pink lemonade and topped with a creamy coconut whipped topping.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 tablespoons pink lemonade mix (or homemade pink lemonade)
For the coconut whipped topping:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the pink lemonade mix to the wet ingredients and whisk until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before topping with coconut whipped cream (see instructions below).
Coconut Whipped Topping:
1. Chill the coconut milk in the refrigerator overnight.
2. Open the can and scoop out the solid coconut cream into a bowl.
3. Add granulated sugar and whip until smooth and creamy.
Lemon-Poppy Seed Pink Lemonade Cupcakes
Brighten up your day with these moist and flavorful cupcakes that combine the sweetness of pink lemonade with the brightness of lemon and poppy seeds. Perfect for a springtime celebration or just because!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup plain Greek yogurt
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon pink lemonade mix (or to taste)
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, yogurt, eggs, lemon juice, and pink lemonade mix.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in poppy seeds.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Blueberry Compote Filling
Brighten up your day with these refreshing cupcakes filled with a sweet and tangy blueberry compote. The perfect treat for springtime celebrations or a summer party.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup pink lemonade-flavored milk
– 2 large eggs
– 1 teaspoon vanilla extract
For the blueberry compote:
– 1 cup fresh or frozen blueberries
– 2 tablespoons granulated sugar
– 2 tablespoons water
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add butter, milk, eggs, and vanilla extract; mix until smooth.
3. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean.
4. For the compote, combine blueberries, sugar, water, and lemon juice in a saucepan. Bring to a boil; reduce heat and simmer for 5-7 minutes or until berries have broken down.
5. Allow cupcakes to cool completely before filling with warm compote.
Cooking Time: 20-25 minutes
Gluten-Free Pink Lemonade Cupcakes with Lemon Zest Glaze
Moist and flavorful gluten-free cupcakes infused with the brightness of pink lemonade, topped with a tangy lemon zest glaze. Perfect for springtime celebrations or anytime you crave a refreshing treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup pink lemonade (homemade or store-bought)
– Lemon zest glaze ingredients: 1/4 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together butter, eggs, vanilla extract, and pink lemonade.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before glazing with lemon zest glaze (mix powdered sugar and lemon juice, then drizzle over cooled cupcakes).
Cooking Time: 18-20 minutes
Pink Champagne Lemonade Cupcakes with Vanilla Bean Frosting
Add a touch of sophistication to your dessert game with these delightful cupcakes infused with the sweetness of pink champagne and the brightness of lemonade, topped with a creamy vanilla bean frosting.
Ingredients:
For the cupcakes:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) pink champagne
– 1/2 cup (120ml) freshly squeezed lemonade
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
For the frosting:
– 1 cup (200g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon vanilla bean paste
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pink champagne, lemonade, butter, eggs, and vanilla bean paste.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool completely before frosting with vanilla bean frosting.
Cooking Time: 18-20 minutes
Layered Pink Lemonade and Coconut Cupcakes
Elevate your cupcake game with these unique and delicious treats that combine the sweetness of pink lemonade with the tropical flavor of coconut. These layered cupcakes are perfect for a summer gathering or special occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
For the pink lemonade frosting:
– 1 cup powdered sugar
– 2 tablespoons pink lemonade mix
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, whole milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with pink lemonade frosting.
Cooking Time: 18-20 minutes
Mini Pink Lemonade Cupcakes with Candied Lemon Slices
Brighten up your day with these bite-sized treats that combine the sweetness of pink lemonade with the tanginess of candied lemon slices.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons pink lemonade extract
– Freshly squeezed lemon juice (about 2 tablespoons)
– Candied lemon slices, for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Beat in pink lemonade extract and lemon juice.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. Divide batter evenly among mini muffin cups.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before topping with candied lemon slices.
Cooking Time: 12-15 minutes
Peach Pink Lemonade Cupcakes with Brown Sugar Frosting
These refreshing cupcakes combine the sweetness of peaches and pink lemonade with the richness of brown sugar frosting, perfect for a summer treat.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons peach puree
– 2 tablespoons pink lemonade concentrate
– 1 teaspoon vanilla extract
For the frosting:
– 1/2 cup brown sugar
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, peach puree, pink lemonade concentrate, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with brown sugar frosting.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Lavender Buttercream
Brighten up your day with these delightful cupcakes that combine the sweetness of pink lemonade with the subtlety of lavender. These moist and flavorful treats are perfect for springtime celebrations or just a sweet surprise.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs, pink lemonade mix, and vanilla extract.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Lavender Buttercream:
1. Beat 1 cup unsalted butter with 2 tablespoons confectioners’ sugar and 1/4 teaspoon dried lavender buds until smooth.
2. Adjust sweetness to taste.
Assembly: Top cooled cupcakes with a dollop of lavender buttercream and dust with confectioners’ sugar, if desired.
Blackberry-Lemonade Infused Cupcakes with Pink Frosting
These moist and flavorful cupcakes are infused with the sweetness of blackberries and the tanginess of lemonade, topped with a bright pink frosting that’s perfect for warm weather celebrations.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup blackberry puree
– Pink frosting (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon juice and blackberry puree.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting with pink frosting.
Cooking Time: 18-20 minutes
Lemon Meringue Pink Lemonade Cupcakes
Brighten up your day with these tangy and sweet cupcakes, infused with the flavors of lemon, pink lemonade, and a crunchy meringue topping.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup pink lemonade concentrate (diluted with water to taste)
– 1/4 cup meringue topping mixture (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with lemon juice and pink lemonade concentrate, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Meringue Topping Mixture:
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1 large egg white
Beat egg whites and sugar until stiff peaks form. Spread on top of cooled cupcakes.
Pink Lemonade Cupcakes with Sweet Lemon Curd Center
Brighten up your day with these moist and flavorful pink lemonade cupcakes, filled with a tangy sweet lemon curd center. Perfect for springtime celebrations or as a treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– 1 cup whole milk
For the sweet lemon curd:
– 1/2 cup granulated sugar
– 3 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, softened
– 2 large egg yolks
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, pink lemonade mix, and milk.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before filling with sweet lemon curd.
Sweet Lemon Curd:
1. In a small saucepan, whisk together sugar and lemon juice over medium heat.
2. Cook until sugar dissolves, then remove from heat.
3. Stir in butter and egg yolks until smooth.
4. Allow curd to cool before filling cupcakes.
Matcha Pink Lemonade Cupcakes with White Chocolate Drizzle
Brighten up your day with these refreshing cupcakes infused with the subtle bitterness of matcha and the sweetness of pink lemonade, finished with a rich white chocolate drizzle.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons matcha powder
– 2 tablespoons pink lemonade mix
– White chocolate chips for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, matcha powder, and pink lemonade mix.
4. Gradually add dry ingredients to wet ingredients, mixing until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before drizzling with melted white chocolate.
Cooking Time: 18-20 minutes
Sour Cherry Pink Lemonade Cupcakes with Almond Crunch
Brighten up your day with these delightful cupcakes that combine the tartness of sour cherries and the sweetness of pink lemonade, topped with a crunchy almond streusel.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons sour cherry puree
– 2 tablespoons pink lemonade concentrate
For the almond crunch:
– 1/4 cup sliced almonds
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, sour cherry puree, and pink lemonade concentrate.
4. Combine wet and dry ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Top with almond crunch (see below).
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Almond Crunch:
1. Preheat oven to 350°F (180°C). Line a small baking sheet with parchment paper.
2. Mix together almonds, sugar, and salt.
3. Spread mixture evenly on prepared baking sheet.
4. Bake for 5-7 minutes or until lightly toasted.
5. Allow to cool completely before topping cupcakes.
Pink Lemonade Cupcakes Topped with Fresh Berries
These moist and flavorful cupcakes are infused with the brightness of pink lemonade, topped with a burst of fresh berries. Perfect for springtime celebrations or any occasion that calls for a sweet treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– Fresh berries (strawberries, blueberries, or raspberries) for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and pink lemonade mix.
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with fresh berries.
Cooking Time: 18-20 minutes
Spiked Pink Lemonade Cupcakes with Vodka-Infused Frosting
Brighten up your gathering with these sweet and tangy cupcakes infused with the essence of pink lemonade and a hint of vodka.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 tablespoons freshly squeezed pink lemonade
– 1/4 cup vodka (optional)
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
– 2 tablespoons vodka (infused with 2 ounces of vodka for every 1 ounce of cream cheese)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, eggs, and pink lemonade; mix until smooth.
4. Divide batter evenly among liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. For the frosting, beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar; mix until combined.
7. If using vodka, add it to the frosting and mix well.
Cooking Time: 18-20 minutes
Coconut Lime Pink Lemonade Cupcakes with Shredded Coconut
Elevate your cupcake game with the perfect blend of tropical flavors and textures. These moist and tangy treats are sure to be a hit at any gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 2 large eggs
– 1/2 cup freshly squeezed pink lemonade
– 1 tablespoon coconut oil
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, eggs, pink lemonade, coconut oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Top each cupcake with shredded coconut and bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Honey-Lemon Glaze
These delightful cupcakes capture the essence of a warm sunny day, perfect for a springtime treat or a refreshing pick-me-up any time of the year. With their moist pink lemonade-flavored centers and tangy honey-lemon glaze on top, you’ll be hooked from the first bite.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– 1 cup buttermilk
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons honey
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, pink lemonade mix, and buttermilk.
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before glazing.
Glaze:
1. Whisk together powdered sugar, honey, and lemon juice until smooth.
2. Drizzle over cooled cupcakes.
Cherry Blossom Pink Lemonade Cupcakes with Edible Flowers
These delightful cupcakes combine the sweetness of cherry blossom flavors with the tanginess of pink lemonade, topped with edible flowers for a touch of elegance. Perfect for springtime gatherings or special occasions.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade syrup
– 1 teaspoon cherry blossom extract
– Edible flowers (such as violas or pansies) for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with pink lemonade syrup and cherry blossom extract, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before topping with edible flowers.
Cooking Time: 18-20 minutes
Summary
Get ready to beat the summer heat with these refreshing pink lemonade cupcakes! This collection of 21 recipes features a variety of creative twists on the classic flavor combination. From fruity additions like strawberry and raspberry to unique toppings like candied lemon slices and edible flowers, there’s something for every taste and dietary need. Whether you’re looking for vegan, gluten-free, or spiked options, these pink lemonade cupcakes are sure to delight.
