Pink Lemonade Cupcakes

Dairy Free
Pink Lemonade Cupcakes
90 min.
24
193kcal

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. Whether you're hosting a summer gathering, celebrating a birthday, or simply looking to satisfy your sweet tooth, these dairy-free cupcakes are sure to impress.

With a light and fluffy texture, each bite of these cupcakes is infused with the zesty goodness of pink lemonade, making them a unique twist on traditional dessert options. The combination of tangy lemonade concentrate and a hint of vanilla creates a harmonious balance that is both refreshing and satisfying. Topped with a luscious whipped frosting and adorned with playful pink candy sprinkles, these cupcakes are as fun to look at as they are to eat!

Ready in just 90 minutes and yielding 24 servings, they are perfect for sharing with friends and family. Plus, the easy-to-follow recipe ensures that even novice bakers can whip up a batch of these delightful treats with minimal effort. So, gather your ingredients and get ready to bake a batch of Pink Lemonade Cupcakes that will brighten up any dessert table!

Ingredients

  •  eggs 
  • 24 servings purple gel food coloring 
  • containers fluffy frosting white
  • 0.8 cup lemonade concentrate frozen thawed ()
  • tablespoons lemonade concentrate frozen thawed ()
  • 24 servings m&m candies 
  • box vanilla cake donut holes 
  • 0.5 cup vegetable oil 
  • 0.3 cup water 

Equipment

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

Directions

  1. Heat oven to 350F.
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
  3. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  4. In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes.
  5. Garnish tops with candy sprinkles.

Nutrition Facts

Calories193kcal
Protein4.75%
Fat26.82%
Carbs68.43%

Properties

Glycemic Index
1.79
Glycemic Load
0.02
Inflammation Score
-1
Nutrition Score
2.6086956599484%

Nutrients percent of daily need

Calories:193.41kcal
9.67%
Fat:5.82g
8.96%
Saturated Fat:2.91g
18.16%
Carbohydrates:33.41g
11.14%
Net Carbohydrates:32.74g
11.9%
Sugar:23.45g
26.06%
Cholesterol:22.71mg
7.57%
Sodium:168.35mg
7.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.32g
4.64%
Phosphorus:84.28mg
8.43%
Calcium:68.51mg
6.85%
Selenium:3.59µg
5.12%
Folate:18.45µg
4.61%
Vitamin B2:0.07mg
4.24%
Iron:0.71mg
3.95%
Vitamin B1:0.05mg
3.41%
Fiber:0.68g
2.7%
Vitamin B3:0.53mg
2.65%
Manganese:0.05mg
2.36%
Vitamin E:0.33mg
2.2%
Vitamin K:2.3µg
2.19%
Vitamin C:1.54mg
1.87%
Vitamin B5:0.16mg
1.6%
Vitamin A:63.3IU
1.27%
Zinc:0.17mg
1.17%
Copper:0.02mg
1.16%