Pink Lemonade Cupcakes

 

Aren’t these Pink Lemonade Cupcakes super cute?  They are perfect for the summer and garnished with a candy lemon wedge and paper straw are beyond adorable.  This recipe makes a luscious lemon flavoured cupcake.

Pink Lemonade Cupcakes

Ingredients:

For the Cupcakes:

1 1/2 cups all-purpose flour
1 tbsp lemon zest
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
2-3 Drops red food colouring

For the Lemon Buttercream:

1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 tbsp lemon juice
1-2 Drops Red Food Colouring

Directions:

For the Cupcakes:

Preheat oven to 350 F.

Line a muffin tin with paper liners.

Sift the flour, baking powder and salt into a medium sized bowl then mix in lemon zest and set aside.

In another medium sized bowl, cream the butter then add the sugar and mix until fluffy.

Beat in the eggs and vanilla until well incorporated.

Slowly add 1/3 of the flour mixture into the butter mixture then alternate with half the milk and lemon juice after each of the first 2 additions of flour.

Mix just until combined then add food colour to desired tone being careful not to overmix.

Pour the batter into the lined tin and bake until a toothpick inserted in the centre comes out clean, about 18-21 minutes.

Cool in the tin for 5 minutes then transfer to a rack to cool completely.

For the Lemon Buttercream:

Beat butter for a few minutes with a mixer until light and fluffy.

Add powdered sugar and mix until the sugar has been incorporated with the butter.

Add the milk and 1-2 drops red food colouring and beat for 3 minutes.

If your frosting isn’t stiff enough, add more sugar. If your frosting needs to be thinned out, add a little milk.

Frost cupcakes with frosting.

Store loosely covered.