Pink Lemonade Cupcakes

 

 

Kids will go crazy over these Pink Lemonade Cupcakes (and adults will too!) They really remind you of Summertime. This is my regular Lemon Cake with a touch of pink coloring added, and topped with a lemon-flavored buttercream.

 

Cake:

3 cups Cake Flour

2 1/2 teaspoons Baking Powder

1 teaspoon salt

2/3 Cup unsalted butter, softened

1 3/4 Cups Sugar

2 whole Eggs + 1 yolk

1 1/2 teaspoons Pure Lemon Extract

1 Tablespoon Lemon zest

1 1/4 Cups Milk

1 drop professional soft pink coloring (I use Americolor brand)

Preheat oven to 350 degrees.

 

Place cupcake papers into the cupcake pan - you should get about 30 cupcakes from this recipe.

 

In a large bowl mix together the flour, baking powder, and salt until thoroughly blended. Set aside.

In an electric mixer bowl, combine the butter and sugar. Beat on medium speed until light and fluffy, about three minutes. Add eggs and yolk one at a time, beating for a few seconds after each addition. Add the extract and zest. Now add the flour and milk in alternating batches, starting and ending with the flour. Mix well after each addition. Scrape the bowl down and then beat on med-low for about one minute until fluffy (Do not overbeat).

Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool before frosting.

 

Lemony Buttercream:

1 stick butter, softened

3 Cups Confectioner's Sugar

1 Tablespoon Milk

1 teaspoon Lemon Extract

1 teaspoon lemon zest

drop of pink coloring

 

Mix all ingredients in an electric mixer on low until combined, then turn up to medium-high and beat for two minutes. If not frosting right away, place plastic wrap on top of the frosting until you use it.

 

Optional garnish: Thinly sliced lemon triangles and pink sanding sugar