At the Table ~ Pink Lemonade Cupcakes

This recipe is from the archives of almost 2 years ago.  But I thought I'd repost it for two reasons.

One, it is a perfect recipe for this time of year.  And, two, yesterday while grocery shopping, I saw that there is now a Pink Lemonade cake mix and icing.  I almost bought it but then didn't.  I still might give it a try but these homemade Pink Lemonade Cupcakes would be hard to beat.

Pink Lemonade Cupcakes

1 1/2 cups sugar

6 Tablespoons butter, softened

1 Tablespoon grated lemon zest

3 Tablespoons thawed pink lemonade concentrate

2 teaspoons vanilla

3 drops red food coloring

2 large eggs

2 large egg whites

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups milk

Preheat oven to 350 degrees and line muffin tins.

In a large bowl combine sugar, butter, lemon zest, lemonade concentrate, food coloring and vanilla.  Beat until well blended.  Add eggs one at a time, beating well after each addition.

In a medium bowl combine dry ingredients, mixing with a whisk.

Add flour misture to sugar mixture, alternating with milk.   Mix only until blended.

Spoon batter into cupcake liners (fill them fairly full) and bake for 20 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pans 10 minutes before removing to a wire rack.  Cool completely before frosting.  Makes 24 cupcakes.

Pink Lemon/Cream Cheese Icing

2 Tablespoons butter, softened

2 Teaspoons lemon zest

2 Teaspoons thawed pink lemonade concentrate

1/2 teaspoon vanilla

3 drops red food coloring

8 oz. cream cheese, softened

3 1/2 cups powdered sugar (I needed more than this.)

Pink Decorating Sugar

Combine in a bowl at high speed the butter, lemon zest, lemonade concentrate, vanilla, food coloring and cream cheese.  Beat until light and fluffy.  Add the powdered sugar at a low speed and best until well blended.  (You'll probably need additional powdered sugar to get the consistency desired.)  Chill icing for one hour before using.  Spons into a Ziplock bag, snip one corner and pipe onto cooled cupcakes.  Sprinkle pink decorating sugar on top.

Regrigerate, loosely covered, but serve at room temperature.

I took some different colored bendy straws and cut them down to add a little bit of decoration to the top of the cupcake.  They were a hit and the kids loved picking out the straw colors.

Let me know if you try this recipe and what you think!

Have a great day!