Pink Lemonade Cupcakes

Dairy Free
Pink Lemonade Cupcakes
85 min.
22
208kcal

Suggestions


Indulge in the delightful sweetness of Pink Lemonade Cupcakes, a perfect treat for any occasion! These charming cupcakes are not only visually appealing with their vibrant pink hue, but they also offer a refreshing burst of flavor that will tantalize your taste buds. Made with a simple box mix, these cupcakes are incredibly easy to whip up, making them an ideal choice for both novice bakers and seasoned pros alike.

What sets these cupcakes apart is their dairy-free nature, allowing everyone to enjoy this scrumptious dessert without worry. The combination of pink lemonade concentrate and fluffy white frosting creates a harmonious balance of tart and sweet, ensuring each bite is a delightful experience. Whether you're hosting a summer gathering, celebrating a birthday, or simply craving a sweet treat, these cupcakes are sure to impress your guests.

With a total preparation time of just 85 minutes and yielding 22 servings, you can easily share these delightful confections with friends and family. The addition of colorful candy sprinkles adds a festive touch, making them perfect for any celebration. So, roll up your sleeves and get ready to bake a batch of these irresistible Pink Lemonade Cupcakes that will leave everyone asking for seconds!

Ingredients

  • box vanilla cake donut holes 
  • 0.8 cup lemonade concentrate frozen thawed ()
  • 0.3 cup vegetable oil 
  • 0.3 cup water 
  •  eggs 
  • drops purple gel food coloring red
  • 12 oz fluffy frosting white
  • tablespoon lemonade concentrate frozen thawed ()
  • drops purple gel food coloring red
  • serving pink lady apples 

Equipment

  • bowl
  • oven
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 375°F (350°F for dark or nonstick pans).
  2. Place paper baking cup in each of 22 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, oil, water, eggs and food color. Divide batter evenly among muffin cups.
  3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.
  4. Remove from pans to cooling rack. Cool completely, about 30 minutes.
  5. In medium bowl, stir frosting, 1 tablespoon lemonade concentrate and food color until blended.
  6. Spread frosting on top of cupcakes.
  7. Garnish tops with candy sprinkles. Store loosely covered at room temperature.

Nutrition Facts

Calories208kcal
Protein3.33%
Fat31.27%
Carbs65.4%

Properties

Glycemic Index
3.41
Glycemic Load
4.62
Inflammation Score
-1
Nutrition Score
3.1613043080206%

Flavonoids

Cyanidin
0.04mg
Catechin
0.04mg
Epigallocatechin
0.01mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:208.44kcal
10.42%
Fat:7.31g
11.25%
Saturated Fat:1.61g
10.08%
Carbohydrates:34.41g
11.47%
Net Carbohydrates:34.06g
12.38%
Sugar:23.85g
26.5%
Cholesterol:22.32mg
7.44%
Sodium:200.6mg
8.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.75g
3.5%
Phosphorus:94.78mg
9.48%
Vitamin K:8.82µg
8.4%
Vitamin B2:0.13mg
7.4%
Calcium:56.15mg
5.62%
Selenium:3.91µg
5.59%
Folate:21.2µg
5.3%
Vitamin E:0.79mg
5.25%
Vitamin B1:0.06mg
3.81%
Iron:0.6mg
3.33%
Vitamin B3:0.61mg
3.06%
Manganese:0.05mg
2.6%
Vitamin B5:0.18mg
1.81%
Vitamin C:1.28mg
1.55%
Fiber:0.35g
1.41%
Zinc:0.2mg
1.34%
Copper:0.03mg
1.28%
Potassium:37.44mg
1.07%
Magnesium:4.24mg
1.06%