Pink Lemonade Cupcakes recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix ¾ cup frozen pink lemonade concentrate, thawed ½ cup water ⅓ cup vegetable oil 4 egg whites 4 drops red food coloring, or as desired 4 cups confectioners' sugar ⅓ cup butter, softened ¼ cup frozen pink lemonade concentrate, thawed 2 drops yellow food coloring, or as desired
Nutrition Info
- 246.2 caloriescarbohydrate: 43.2 gcholesterol: 6.8 mgfat: 8 gfiber: 0.2 gprotein: 1.6 gsaturatedFat: 2.4 gservingSize: -sodium: 169.6 mgsugar: 37.1 gtransFat: : -unsaturatedFat: : -
Directions Pink Lemonade Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups.
Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely.
Beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.