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Pink Lemonade Cupcakes with Pink Buttercream Frosting


"These cupcakes are the perfect addition to a girls summer birthday party, an afternoon bridal tea, or any special occasion. These perfectly tart pink cupcakes will remind you of the nostalgic tart candies you had growing up. The butter cream frosting is to-die-for."
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40 m servings 404 cals
Original recipe yields 12 servings (1 dozen cupcakes)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Whisk white sugar, oil, water, eggs, and 3 tablespoons pink lemonade powder together in a bowl; stir in buttermilk until smooth. Whisk flour, baking soda, and baking powder together in a separate bowl; beat into sugar mixture just until batter is combined. Add just enough food coloring to turn batter pink. Spoon batter into muffin cups.
  3. Bake in the preheated oven until cupcakes spring back when lightly touched, 20 to 25 minutes.
  4. Beat confectioners' sugar, butter, half-and-half, and 2 tablespoons pink lemonade powder together in a bowl using an electric mixer until frosting is smooth and creamy. Add enough food coloring to make a pink frosting; spread onto cupcakes.


  • Cook's Note:
  • Whole milk can be substituted for the half-and-half, if desired.

Nutrition Facts

Per Serving: 404 calories; 13.8 g fat; 69.4 g carbohydrates; 2.6 g protein; 53 mg cholesterol; 97 mg sodium. Full nutrition

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Tasted only like egg