Pink Lemonade Cupcake Recipe
Need a quick, cute but super simple treat to tote along to backyard BBQ’s and spring work potlucks? Check out my Pink Lemonade Cupcakes!
Pink Lemonade Cupcakes are an easy cupcake recipe using boxed cake mix with lemon flavoring and pretty pink food coloring. Perfect for any spring event!
Can I tell you a secret? I am a terrible cupcake decorator. Like seriously bad. For some reason I can’t maneuver a piping bag to save my life. My solution: lots of embellishments. For Pink Lemonade Cupcakes, I used two types of candy balls and chocolate sixlets. You can add colorful paper straws to mimic a beverage.
Make sure you PIN Pink Lemonade Cupcakes before you leave!
The actual recipe for Pink Lemonade Cupcakes is super simple with only a handful of ingredients. Make sure to use a white cake mix and frosting (because yellow mixed with red food coloring will NOT produce pink).
Red or pink food coloring and lemon extract make for a tongue tantalizing treat.
Here are a few tips for making super moist and delicious cupcakes each and every time!
ONE. Do not overmix the batter. The most commonly made mistake in making cupcakes is overworking the batter. This is actually made easier when you are using a stand mixer because we overestimate how long the batter has been beaten. Pay attention!
TWO. Eggs. Eggs make a cake moist and yolks make them even more moist. Try adding one or two extra yolks to your favorite cake recipe and watch the crumb get even crumblier. Yes, I made that word up!
THREE. Don’t over bake your cupcakes! This might seem like it is super apparent, but many folks wait too long before taking the cake out of the oven and presto, dry cake. Whomp, whomp. They shouldn’t jiggle in the middle, but spring back when lightly touched.
FOUR. Measure your flour. You might think you measure your flour, but are you doing it correct? Scoop flour into the measuring cup and level it off with a flat spatula or butter knife. Don’t pack it down, just let is sit how it did when you scooped it. Additional flour makes cake dry and even have a slight heap on your measuring cup could be the culprit.
FIVE. Don’t overfill the cupcake tins. Only fill them half to two thirds full.
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Tools for making Pink Lemonade Cupcakes:
Stand Mixer- While this is an investment, I can guarantee you will use it more than you realize and will never regret the decision.
Muffin Tins– This recipe makes about 24 cupcakes, but unless you have a convection oven, you are better off baking then in two batches so they all cook evenly. Even if you only bake one batch at a time, I like to have two so I can get the other one prepped and ready to pop in while the first one cools.
Sifter– Even when making a boxed cake mix, use a sifter to get rid of any lumps and clumps before you add the wet ingredients. If you don’t you’ll be tempted to overmix and then will make tough cupcakes. I prefer the crank handle.
If you are looking for even more dessert recipes, snag a copy of my Easy Dessert Recipes Mini-Cookbook. Available here for only $0.99, these easy dessert recipes are ready with less than 30 minutes hands-on time and are sure to please all your family friends. From no-bake to make-ahead, you are sure to find something you love!
- 1 box white cake mix
- Ingredients according box directions use egg white only instructions
- 2 tablespoons lemon extract
- 2 teaspoons red/pink food coloring
- Favorite white frosting
- Embellishments as desired
Prepare cake mix according to package directions, adding 1 tablespoons lemon extract and one teaspoon red/pink food coloring.
Equally spoon into 24 muffin tins, bake according to package directions and allow to cool fully.
Blend remaining 1 tablespoon lemon extract and 1 teaspoon red food coloring into white frosting.
Frost liberally and decorate with desired embellishments.
If you've tried this recipe, come back and let us know how it was!