Pink Lemonade Cupcakes



  • 1 box white cake mix
  • 3/4 cup pink lemonade frozen concentrate, thawed
  • 5 tablespoons water
  • 2 eggs
  • 3 tablespoons vegetable oil
  • Several drops of pink gel food coloring, optional


  • 1/2 cup 4 ounces unsalted butter, room temperature
  • 4 cups confectioners’ sugar
  • 1/4 teaspoon sea salt
  • 5-6 tablespoons pink lemonade frozen concentrate, thawed
  • A few drops of pink gel food coloring, optional

Garnish Suggestions:

  • Lemon jelly candy slices
  • Pink-and-yellow-striped paper straws
  • Pink and yellow jimmies, or rainbow sprinkles



  1. Preheat oven to 350 degrees (F). Line a cupcake tin with paper liners.
  2. Add the cake mix, defrosted lemonade concentrate, water, eggs, and vegetable oil to a mixing bowl. If using gel food coloring, add a few drops in. Beat on low speed for 30 seconds, then increase to medium speed and beat for 1 1/2 minutes.
  3. Fill the prepared cupcake liners 2/3 full.
  4. Bake 15–18 minutes until a wooden skewer inserted into the center comes out mostly clean. A few moist crumbs clinging to the skewer is fine.
  5. Allow the cupcakes to cool for 5 minutes in the cupcake tin, then remove and cool completely on a wire rack.


  1. In the bowl of a standing mixer, beat the butter until light and creamy, about 3 minutes. Mix in 2 cups of the confectioners’ sugar then add in 5 tablespoons of the defrosted lemonade concentrate, the salt, and pink gel food coloring if using. Add the remaining confectioners’ sugar and beat until light and creamy, about 4 minutes. If the frosting is too stiff, add additional defrosted lemonade concentrate, 1 teaspoon at a time, until desired consistency is reached.
  2. With a large star tip, pipe swirls of buttercream over completely cooled cupcakes. Garnish with lemon jelly candy slices, decorative paper straws, or pink and yellow jimmies, or rainbow sprinkles.

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