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Pink Lemonade Cupcakes

Your favorite drink in a Cupcake!

Cupcakes are the most versatile desserts out there — you can make them as a kids’ party dessert, as a birthday gift, or even just as a complement to a summer cookout. We had fun making these pink lemonade cuties — and the frosting is even better.

Ready in
45 m
24
Servings
280
Calories Per Serving

Ingredients

For the Cupcakes:

  • 2 1/2 Cups cake flour
  • 1 Tablespoon baking flour
  • 1/2 Teaspoon salt
  • 1 1/2 Cup buttermilk
  • 5 large egg whites
  • 1 1/2 Cup sugar
  • Zest from 3 lemons
  • 1 stick unsalted butter
  • 1 Teaspoon pure vanilla extract

For the Pink Buttercream Frosting

  • 1/2 Cup strawberries
  • 3 Cups powdered sugar
  • 2 sticks unsalted butter
  • 1/4 Teaspoon salt
  • 2 Tablespoons cream
  • 1/2 Tablespoon strawberry extract
  • 1 Tablespoon clear vanilla extract

Directions

For the Cupcakes:

 

Preheat the oven to 350 degrees F and line two standard-sized muffin tins with paper liners. In a small bowl, whisk together the cake flour, baking flour, and salt. 

Using an electric mixer with a whisk attachment on medium-high speed, beat the egg whites until foamy. Slowly pour in the buttermilk while the mixer is still running. Set this mixture aside and clean your electric mixer.

Put the sugar and lemon zest in the bowl of the mixer and rub them together with your fingers until the sugar becomes fragrant. Using the paddle attachment, add the butter and beat at medium speed for 5 minutes, until the butter and sugar are light in color.

Add the extract and beat until everything is mixed in. Add one third of the flour mixture, then half of the egg-white mixture and beat on a low speed. Repeat that process, ending by adding the final third of your flour mixture. Beat for a few more minutes to ensure the batter is well-mixed.

Separate the batter evenly among the cupcake tins and bake for 10-20 minutes, or until the cupcakes are springy and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then move to a cooling rack for another 20 minutes.

When the cupcakes are cool, top each one with a generous smear of buttercream.

For the Pink Buttercream Frosting

In a blender, purée strawberries. Push the strawberry purée through a fine mesh to remove the seeds, then set aside.

In a standing mixer fitted with the whisk attachment, beat the butter until light and fluffy. With the mixer still running, add the powdered sugar 1/2 cup at a time until the buttercream is well combined. Slowly add the strawberry puree on low speed. Increase the speed to medium and whisk until smooth. Add the strawberry and vanilla extract until the mixture comes to a spreadable consistency.

Nutritional Facts
Servings24
Calories Per Serving280
Total Fat12g19%
Sugar28gN/A
Saturated8g38%
Cholesterol33mg11%
Protein3g5%
Carbs41g14%
Vitamin A104µg12%
Vitamin C6mg10%
Vitamin D0.2µg0.1%
Vitamin E0.4mg1.9%
Vitamin K1µg1%
Calcium27mg3%
Fiber0.5g2.1%
Folate (food)10µgN/A
Folate equivalent (total)43µg11%
Folic acid20µgN/A
Iron1mg6%
Magnesium6mg2%
Monounsaturated3gN/A
Niacin (B3)1mg5%
Phosphorus33mg5%
Polyunsaturated0.5gN/A
Potassium71mg2%
Riboflavin (B2)0.1mg7.6%
Sodium116mg5%
Sugars, added27gN/A
Thiamin (B1)0.1mg9.2%
Trans0.5gN/A
Zinc0.2mg1.2%