Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup fresh pink lemonade (preferably homemade)
- 1 teaspoon vanilla extract
- Pink food coloring (optional, for extra color)
- Fresh lemon slices and pink lemonade glaze (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with colorful paper liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract and pink lemonade, mixing thoroughly.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Add a few drops of pink food coloring if extra pink hue is desired.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove cupcakes and let them cool completely on a wire rack before glazing.
- Prepare pink lemonade glaze: Mix powdered sugar with pink lemonade until smooth, then drizzle over cooled cupcakes.
Notes
- Ensure not to overmix the batter to keep cupcakes moist.
- Use fresh pink lemonade for a more authentic flavor.
- Adjust food coloring to achieve your preferred shade of pink.
- For added citrus flavor, incorporate a splash of lemon juice into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
