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Pink Lemonade Cupcakes

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Pink Lemonade Cupcakes
  • Prep Time 25 min
  • Total Time 1 hr 30 min
  • Servings 24
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With some pink lemonade concentrate and a box of Betty Crocker™ SuperMoist® natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes.

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ natural vanilla cake mix
3/4
cup frozen (thawed) pink lemonade concentrate
1/2
cup vegetable oil
1/4
cup water
3
eggs
Pink food color, if desired

Frosting and Garnish

2
containers Betty Crocker™ Whipped fluffy white frosting
6
tablespoons frozen (thawed) pink lemonade concentrate
Pink food color, if desired
Pink candy sprinkles, if desired

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
  • 2 Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3 In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.
Tips  

Expert Tips

Limeade can be substituted for lemonade for a fun variation.

Feel free to tint these cupcakes any color you like to suit your occasion.

Nutrition Information 
No nutrition information available for this recipe
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