Pink Lemonade Cupcakes

Lemon Cupcakes

adapted from Ina Garten at foodnetwork.com

  • 2 sticks unsalted butter, softened
  • 2 1/2 cups sugar, divided
  • 4 eggs
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. 

2. Cream the butter and 2 cups sugar. Add the eggs and lemon zest.
3. Add the flour, baking powder, baking soda, salt, 1/4 cup lemon juice, the buttermilk, and vanilla.
4. Fill baking cups 1/2 full of batter and bake for 19 minutes. Let cool before frosting.


Pink Lemonade Buttercream

  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 tbsp. pink lemonade concentrate
  • 1 tsp. lemon zest
  • 4 cups powdered sugar

1. Cream together the butter and shortening. Add the lemon zest,

2. Alternately add the powdered sugar and the lemonade concentrate (start with the sugar), mixing between additions.

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