Pink Lemonade Cupcakes
These Pink Lemonade Cupcakes scream summertime! These cupcakes start with a box cake mix with a fresh lemon flavor swirled with perfectly sweet homemade buttercream. All topped off with adorable sprinkles, lemons, and of course a mini straw
Ingredients
Cupcakes:
- 1 box white cake mix plus ingredients on box- use egg white only instructions
- 1 tablespoon lemon extract
- 1 teaspoon pink food coloring
Frosting:
- 1 cup butter softened
- 1 teaspoon lemon extract
- 3-4 cups powdered sugar
- 2-3 Tablespoons heavy whipping cream
- 1 teaspoon pink food color
- Embellishments as desired
Instructions
Cupcakes:
- Prepare cake mix according to package directions, adding 1 tablespoons lemon extract and one teaspoon pink food coloring.
- Equally divide the batter between 24 muffin tins and bake according to package directions. Allow the cupcakes to cool about 10 minutes in the pan, then transfer to a wire rack to cool completely.
Frosting:
- In the bowl of a stand mixer equipped with a paddle attachment, cream butter on high speed for 3-4 minutes until smooth.
- Add lemon extract and mix until just combined.
- Add powdered sugar, one cup at a time, and incorporate completely after each addition.
- Add the heavy cream and mix on low speed. Gradually increase speed to high for about 2 minutes.
- Add pink food color and mix until the color is evenly distributed through the frosting. Place the frosting in a pastry bag fitted with a large star tip (I use a Wilton 1M)
Assembly:
- Pipe a generous swirl of frosting on top of each cupcake.
- Top with lemon slices, sprinkles, and mini straws and serve
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