These cupcakes capture the cheerful nostalgia of a cold glass of pink lemonade on a warm day. With a tender, pastel-pink crumb and a bright citrus aroma, each bite feels light, playful, and perfectly balanced. Finished with a smooth swirl of pink lemonade frosting, they’re a crowd-pleasing treat that looks just as joyful as it tastes—ideal for celebrations, showers, and sunny afternoons.
🍋💗 Pink Lemonade Cupcakes
Soft, fluffy pink lemonade cupcakes made with real pink lemonade concentrate and topped with a light, tangy pink lemonade buttercream. Sweet, citrusy, and perfectly nostalgic, these cupcakes are ideal for spring gatherings, summer parties, and bright, pastel-themed desserts.
Servings 12 cupcakes
Calories 340kcal
Cost $8 per batch
Equipment
- Muffin pan (12-cup)
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Zester or microplane
- Cooling rack
- Piping bag and tip (optional, for frosting)
Ingredients
- 1 ½ cups 180 g all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 2 large eggs room temperature
- ½ cup pink lemonade concentrate thawed
- ¼ cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest optional
- Pink food coloring optional
Pink Lemonade Frosting
- 1 cup 226 g unsalted butter, softened
- 1–1 ¼ cups powdered sugar
- ¼ cup pink lemonade concentrate thawed
- 1 teaspoon vanilla extract
- Pinch of salt
- Pink food coloring optional
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in pink lemonade concentrate, milk, vanilla, and lemon zest.
- Add dry ingredients and mix just until combined.
- Add pink food coloring if using.
- Divide batter evenly between liners, filling about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes completely before frosting.
Frosting
- Beat butter until smooth and creamy.
- Gradually add powdered sugar.
- Beat in pink lemonade concentrate, vanilla, and salt.
- Whip until light and fluffy. Add pink food coloring if desired.
- Frost cooled cupcakes.
Notes
- Use pink lemonade concentrate, not prepared lemonade, for proper flavor and sweetness.
- If the batter tastes too tangy, add 1–2 tablespoons extra sugar before baking.
- For a stronger pink lemonade flavor, add 1 additional tablespoon concentrate to the frosting.
- Do not overmix the batter; mix just until combined for a soft, fluffy crumb.
- Cupcakes stay moist for 2 days at room temperature or up to 5 days refrigerated.
- Unfrosted cupcakes can be frozen for up to 2 months; thaw before frosting.
Try These Other Delicious Cupcake Recipes
- ☁️ Strawberry Milkshake Cupcakes – Sweet strawberry-swirled cupcakes with creamy frosting, perfect for summer parties and pastel dessert tables.
- ☕ Gingerbread Chai Latte Cupcakes – Warm spices and cozy chai notes make these an autumn-to-winter favorite.
- 🌸 Honey Earl Grey Lavender Cupcakes – Elegant floral and tea-infused cupcakes that pair beautifully with afternoon tea.
- 🍁 Pecan Praline Latte Cupcakes – Rich coffee-and-praline flavors with a buttery, crunchy finish — a fall dessert classic.
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