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Pink Lemonade Cupcake Recipe


  • 1/2 cup unsalted butter, room temperature
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups granulated sugar
  • 1/2 cup pink lemonade concentrate, thawed
  • 1 tsp vanilla extract
  • 1 1/4 cups buttermilk


  • Preheat oven to 350 degrees Fahrenheit.
  • In a mixing bowl fitted with a paddle attachment (or an electric hand mixer), beat butter on medium to high speed for 30 seconds.
  • In a separate bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
  • Gradually add sugar to the butter, about 1/4 of a cup at a time, beating on medium speed until combined. Scrape down the sides of the bowl and mix for another minute or so.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in pink lemonade concentrate and vanilla extract.
  • Alternately add flour mixture and buttermilk, beating on low speed after each addition, just until combined.
  • If desired, add a few drops of pink food coloring.
  • Scoop batter into a muffin tin lined with muffin cups.
  • Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely before icing.


  • pink food coloring (optional)