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Rose Pink Lemonade Cupcakes
The flavors of summer full this cupcake with its pink lemondade flavor and strawberry frosting.
Summer means sunshine, swimming holes, and lemonade stands. I'm a sucker for all things lemon, and there's something about pink lemonade that makes you smile. The same can be said of cupcakes, so why not have both in a pink lemonade cupcake? And while we're at it, how about glamming it up with a rose strawberry frosting to top it all off!
Summer is flying by so take time to sip and savor it. Peach sweet tea and pink lemondade are made for front porch sipping on lazy sunny afternoons, and these cupcakes capture a little of that summer magic. And they are so easy to make! You can make them from scratch using the this sprinkle vanilla cupcake recipe and replacing the sprinkles with lemon zest and extract, or if you are swamped for time, you can use a white cake mix!
Rose Pink Lemonade Cupcakes
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 medium bowl
- Whisk
- Cupcake pan
- Cooling rack
- Wilton icing bag and tip
Ingredients
- 1/2 cup butter, unsalted and room temp
- 2 cup sugar
- 3 1/2 cup flour
- 6 Tablespoons corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2eggs and 3 egg whites
- 1 1/2 Tablespoons vanilla
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup heaving whipping cream
- 2-3 teaspoons lemon extract (we usually add 2-3 teaspoons, but if you prefer a softer lemon, 1 teaspoon is for you)
- zest of 1 lemon
Note: If using a white cake mix, follow the ingredients on the box and add in the lemon zest and extract above.
Icing
- 1 1/2 cup butter
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons lemon extract
- 2 teaspoons Strawberry Rose Syrup
- 1 Tablespoon heavy whipping cream (or milk)
Instructions
- Preheat the oven to 350 degrees F.
- Prepare your cupcake pan by greasing or lining with cupcake baking cups.
- In a medium bowl, sift together the flour and cornstarch then whisk in baking soda, baking powder, and salt and set aside.
- In the bowl of your mixer, cream the butter and sugar together (~30 seconds).
- Add the egg, egg whites, sour cream, lemon extract, zest and vanilla to the butter mixture and gently combine - do not over beat.
- Gradually add in flour mixture while mixer is on medium low.
- Slowly add in the heavy cream while mixer is on low, again being careful not to over beat.
- Spoon the batter into the prepared cupcake tin, filling each baking cup until it is 2/3 full.
- Bake 15-20 minutes.
- For the icing, combine the butter and powdered sugar first, then add in vanilla, lemon extract, strawberry rose syrup, and heavy cream in a mixer. Pipe through a Wilton icing bag and tip.
If you’re craving something sweet and citrusy, these will definitely quench your thirst. And they look festive and fun at summer garden or pool parties topped with wedges and colored straws.
For more delicious recipes, check-out Sprinkles Cookbook or show them some love and stop by for curbside pickup at their Sprinkles cupcake ATM!
Stay safe and summer on!
XOXO,
