Pink Lemonade Cupcakes Recipe
Proof that a basic cupcake batter has endless possibilities! Here, we?ve mixed in the tangy taste of frozen lemonade and lemon zest for the ideal party refreshment.
Makes: About 18 standard cupcakes. Each cupcake serves 1.
Skill Level: None
Pink Lemonade Cupcakes is rated out of 5 by 5.
Rated 3 out of 5 by momvarden from I need to share that this recipe is incorrect..... i tried it 3 different ways and the 3rd time was the charm....the 1st time i did everything asked for in the recipe but added 3 egg whites. major shrinking....I did use cold lemonade though. the second time i did exactly like the recipe and it still shrunk on the bottom and top not the sides this time. the 3rd and final time it work perfect.....i adjusted the amount of water to accommodate the total liquid....for example: it called for a 1 1/4 cup of water i put 3/4 cup lemonade and 1/2 cup water. i used Betty crocker white and it calls for 1 1/4 cup of water. than i did the eggs and oil just as the box recommended. i hope this helps others. thank you.
Date published: 2013-01-28
Rated 5 out of 5 by Saraphina from I just made these for Easter and they were 100% a hit! Many people raved that they had just the right amount of lemony zing. I used a cream cheese frosting on some and buttercream on others and I think that helped mellow out the lemon for people who would have found it too lemony. The only thing I noticed was that by adding the lemonade the cupcakes did not rise like normal, they just kind of stayed at the level I filled the tin. Otherwise an A+ all around!
Date published: 2012-04-09
Rated 5 out of 5 by RhondaK from I have made these several times with great results. My daughter loves them. Adding pink color does make them stand out more. I usually add canned milk to my cakes but I would not recommend doing that with this recipe.
Date published: 2011-08-15