Pink Lemonade Cupcakes

These cupcakes are pretty in pink with just the right amount of pucker. Fresh lemon zest is the secret to their citrusy flavor. Sweet and just a little tart, they’ll remind you of summer any time of year.

Prep45 min
Total Time1 hr 30 min
Skill LevelBeginner

Amount24 cupcakes

Ingredients & Tools
Instructions

Ingredients

Cake
3 cups sifted cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1-1/4 sticks) butter, softened
1-3/4 cups granulated sugar
2 eggs
2 tablespoons finely grated lemon zest (from 2 lemons)
1-1/4 cups buttermilk

Icing
1/2 cup (1 stick) butter, softened
1/2 cup solid vegetable shortening
1 tablespoon finely grated lemon zest
3 tablespoons lemon juice
4 cups sifted confectioners’ sugar (about 1 lb.)
2 tablespoons milk
Wilton Rose Icing Color (optional)
Fresh lemon wedges, for garnish (optional)

Supplies
Measuring Spoon
Muffin Pan

Instructions

Click to mark complete

Preheat oven to 350°F. Place baking cups in muffin pan cavities.
In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
In a second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and lemon zest; mix well. Add flour mixture alternately with buttermilk, beating well after each addition. Spoon batter into prepared pan.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cooling grid to cool completely.
For icing, beat butter, shortening, zest and juice with electric mixer in large bowl until light and fluffy. Add confectioners’ sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy. If desired, color icing with rose icing color.
Pipe or spread icing onto cooled cupcakes. Garnish with lemon wedges, if using.