pink lemonade cupcakes

pink lemonade cupcakes

Ingredients

  • Cupcakes:
  • 1 (18.25 ounce) package white cake mix
  • 3/4 cup frozen pink lemonade concentrate, thawed
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 egg whites
  • 4 drops red food coloring, or as desired
  • Frosting:
  • 4 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 1/4 cup frozen pink lemonade concentrate, thawed
  • 2 drops yellow food coloring, or as desired (optional)


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
  2. Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups.
  3. Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely.
  4. Beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.

08/15/2019
pink lemonade cupcakes, recipe PT15M PT1H 5 455 calories

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