Traditional recipes

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

Preheat the oven to 350 degrees F and line two standard-sized muffin tins with paper liners. In a small bowl, whisk together the cake flour, baking flour, and salt.

Using an electric mixer with a whisk attachment on medium-high speed, beat the egg whites until foamy. Slowly pour in the buttermilk while the mixer is still running. Set this mixture aside and clean your electric mixer.

Put the sugar and lemon zest in the bowl of the mixer and rub them together with your fingers until the sugar becomes fragrant. Using the paddle attachment, add the butter and beat at medium speed for 5 minutes, until the butter and sugar are light in color.

Add the extract and beat until everything is mixed in. Add one third of the flour mixture, then half of the egg-white mixture and beat on a low speed. Repeat that process, ending by adding the final third of your flour mixture. Beat for a few more minutes to ensure the batter is well-mixed.

Separate the batter evenly among the cupcake tins and bake for 10-20 minutes, or until the cupcakes are springy and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then move to a cooling rack for another 20 minutes.

When the cupcakes are cool, top each one with a generous smear of buttercream.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.


Pink Lemonade Cupcakes Recipe

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.