Pink Lemonade Cupcakes
Recipe type: Cupcake, Dessert
Total time: 
Serves: 20
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • ½ cup canola oil
  • 2 egg whites
  • ⅔ cup thawed frozen pink lemonade concentrate
  • ½ cup buttermilk
  • 3-4 drops red food colouring
  • ½ cup butter, room temperature
  • 3½ cups confectioner's sugar
  • 2 tsp vanilla
  • Zest of half a lemon
  • 2 Tbsp water
  • Red or yellow food colouring (optional)
  1. FOR CUPCAKES: Preheat oven to 350 degrees. Line 2 muffin pans with paper liners (leave 3-4 empty spaces, as this recipe makes about 20-21 cupcakes.)
  2. In small bowl, combine flour, baking powder, baking soda, and salt.
  3. In large bowl, whisk together sugar, oil, egg whites, and thawed concentrate.
  4. Alternately mix in flour mixture and buttermilk, starting and ending with flour mixture. Beat just until smooth, then stir in a few drops of red food colouring for a light pink batter.
  5. Divide batter over 20 cupcakes, and bake in preheated oven for 17-20 minutes, until tops spring back when lightly touched and toothpick comes out clean.
  6. Let cool in pan on rack for 10 minutes, then remove to cool completely before frosting.
  8. Cream butter with 2 cups confectioner's (icing) sugar. Beat in vanilla, lemon zest, water, and remaining 1½ cups icing sugar. Add more water or icing sugar as needed to achieve desired consistency. If desired, add a couple drops of yellow or red food colouring to make yellow or pink icing. Frost and decorate cupcakes as desired.
  9. Store cupcakes at room temperature.
Recipe by Hidden Ponies at