Description
Delight in these charming Pink Lemonade Cupcakes, featuring a moist lemon-infused batter with a touch of vibrant pink hue, topped with fluffy, tangy lemon buttercream frosting. Perfect for springtime gatherings or any occasion calling for a refreshing citrus treat.
Ingredients
Cupcakes
- 1 ¼ cups (155 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 2 large egg whites
- ¾ cup (150 grams) granulated sugar
- ¼ cup vegetable oil
- ¼ cup buttermilk
- ¼ cup fresh lemon juice (from 1 lemon)
- 1 teaspoon fresh lemon zest (from 1 lemon)
- Red food coloring (as needed)
Lemon Buttercream Frosting
- 4 ounces (1 stick / 113 grams) unsalted butter, room temperature
- 1 cup (115 grams) confectioners’ sugar
- 2 tablespoons fresh lemon juice
- Pinch kosher salt
- Red food coloring (as needed)
Instructions
- Preheat and Prepare Pans: Adjust the oven rack to the center position and preheat the oven to 350°F (177°C). Line 12 standard muffin cups with paper liners and set aside.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Beat Wet Ingredients: Using an electric mixer fitted with the paddle attachment, beat the egg whites, granulated sugar, vegetable oil, buttermilk, fresh lemon juice, and lemon zest together until well blended and smooth.
- Combine Ingredients: Add half of the dry ingredient mixture to the wet ingredients and mix until just combined. Then add buttermilk and mix again, followed by the remaining dry ingredients. Stir gently and avoid over mixing. Add red food coloring one drop at a time until the batter reaches the desired pink color.
- Fill and Bake: Spoon the batter into the prepared cupcake liners filling each about halfway. Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter until fluffy and smooth. Gradually add the confectioners’ sugar, beating well after each addition and scraping down the sides occasionally. Add fresh lemon juice and a pinch of kosher salt, then continue to beat the frosting until light and fluffy. Add red food coloring drop by drop to achieve a soft pink color.
- Decorate Cupcakes: Transfer the frosting to a pastry bag fitted with a large closed star tip. Pipe the frosting onto the cooled cupcakes starting from the center and piping outward in a circular pinwheel motion to create a rose-like appearance.
- Storage: Store frosted cupcakes in airtight containers in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture and flavor.
Notes
- Be careful not to over mix the batter to keep cupcakes tender and light.
- Adjust red food coloring gradually to get the perfect shade of pink without overpowering the flavor.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Use fresh lemon juice and zest for a bright, authentic flavor.
- For longer storage, cupcakes can be frozen unfrosted and frosted after thawing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
