Frosted Pink Lemonade Cupcakes recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix ¾ cup frozen lemonade pink concentrate, thawed 4 egg whites ½ cup water ⅓ cup vegetable oil 3 cups confectioners' sugar ½ cup unsalted butter, at room temperature 2 tablespoons frozen lemonade pink concentrate, thawed 1 pinch salt 1 dash red food coloring, or desired amount
Nutrition Info
- 232.9 caloriescarbohydrate: 36.9 gcholesterol: 10.2 mgfat: 9.2 gfiber: 0.2 gprotein: 1.6 gsaturatedFat: 3.2 gservingSize: -sodium: 151.9 mgsugar: 31.4 gtransFat: : -unsaturatedFat: : -
Directions Frosted Pink Lemonade Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper cupcake liners.
Beat cake mix, 3/4 cup lemonade concentrate, egg whites, water, and vegetable oil together in a bowl with an electric mixer at low speed for about 30 seconds. Increase speed to medium and continue beating until you have a smooth batter, about 1 minute more. Spoon batter into liners to about 2/3-full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat confectioners' sugar, butter, 2 tablespoons lemonade concentrate, salt, and red food coloring in a bowl with a mixer until smooth and even in color, spread over cooled cupcakes.