Pink Lemonade Cupcake Recipe

Pink Lemonade Cupcakes A Spicy Perspective

WEBJun 16, 2014 · Scrape the bowl and add the eggs, vanilla extract, and baking powder. Beat to combine. Add the lemon zest and juice to the …

Rating: 5/5(14)
1. Preheat the oven to 350 degrees F. Line two large muffin pans with 24 paper liners. Place 3 softened Land O Lakes® Salted Butter Half Sticks in the bowl of an electric mixer. Add the sugar and beat until light and fluffy, 3 to 4 minutes. Scrape the bowl and add the eggs, vanilla extract, and baking powder. Beat to combine.
2. Add the lemon zest and juice to the bowl. Turn the mixer on low and slowly add the flour and milk until just combined. Scrape the bowl again and turn on low while adding 3 to 5 drops of red food coloring, creating a pale pink color.
3. Divide the batter evenly between 24 cupcake liners. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool in the muffin pans for 10 minutes before moving to a cooling rack.
4. Once the cupcakes are completely cool, make the frosting. Place the softened butter and cream cheese in a clean bowl. Cream with the mixer on high until very smooth with no clumps. Scrape the bowl, then add the lemon zest and juice. Turn the mixer on low and slowly add the powdered sugar until your desired consistency is reached. Add 2 to 3 drops of red food coloring to create a pale pink color.

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Pink Lemonade Cupcakes A Classic Twist

WEBDec 4, 2019 · Line two muffin tins with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric …

Rating: 4.5/5(72)
1. Heat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine the sugar and lemon zest. Rub together zest and sugar until fragrant. Add in the butter and beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined after each addition. Beat in the vanilla extract and lemon juice. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat well after each addition. Beat in the food coloring if using.
4. Divide the batter into the prepared muffin tins. Bake cupcakes until the center springs back when touched and a tester comes out clean, about 18-20 minutes. Let cupcakes cool completely on a cooling rack.

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