Pink Lemonade Cupcakes

Cupcakes are the perfect way to get a "cake fix" while offering the perfect opportunity for sharing. I'm always excited to try new recipes with new flavors and when I saw this recipe for cupcakes made with pink lemonade on Telly's Tasty Tidbits, I knew it was one I HAD to try and would be a great fun to do with my girls (they love anything PINK!). The end result was amazing, light in texture and full of delicious lemony flavor yet not overpowering. These cupcakes would be great choice for many different occasions - I know already by the reaction from my household, this recipe is one I'll be using again and again! 

Pink Lemonade Cupcakes

2 cups all-purpose flour

1 teaspoon baking powder


1/2 teaspoon baking soda


Pinch of salt


1 cup granulated sugar


1/2 cup vegetable oil


4 egg whites


2/3 cup frozen Pink Lemonade Concentrate, thawed


1/2 cup buttermilk


Pink food coloring


Preheat oven to 350 degrees. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.




Scoop batter into liners, filling about three-fourths full. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream

3 cups + 3 Tablespoons. confectioner’s sugar


1 stick unsalted butter at room temperature


1/8 teaspoon salt


2 Tablespoons pink lemonade concentrate (plus milk to reach desired consistency)

Yellow food coloring

Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.

Turn the speed to med-high until the buttercream is fluffy and uniformly yellow. Pipe or spread onto cooled cupcakes.

This frosting is absolutely mouthwatering! Buttercream itself is good enough to stand alone (who needs the cake!), so that paired with the sweet tartness of the pink lemonade is, as my 7 year old loves to say, "too heavenly too describe"! I want to smear this frosting on everything!

Recipe from Telly's Tasty Tidbits, who adapted it from Beantown Baker

Handmade Candy Butterflies

I haven't really worked with candy that much and it's something I've been wanting to do more of, so when I saw these butterflies I thought they were just the thing to get moving on the candy train. Surprisingly they were far easier to make than I expected (thanks to the awesome tutorial from Annie's Eats!) and were actually a lot of fun to do. It was the perfect project to do with all three of the kids, there was something for everyone - my 7 year old son drew the outline of the wings and my girls took care of all the sprinkle work, leaving all the messy jobs for mom! A great time was had by all, so much in fact that I forgot all about doing the antennas until I was assembling the butterflies on the cupcakes!  I definitely intend to make then again and the best part is they taste as good as they look!

Butterflies also from Telly's Tasty Tidbits, using tutorial from Annie's Eats, originally from Hello, Cupcake!