Homemade Pink Lemonade Cupcakes
Homemade Pink Lemonade Cupcakes are a perfect pretty in pink girly summer celebration for a baby shower, wedding shower a birthday party or a simple surprise after a casual lunch!
Servings: 22 cupcakes
Ingredients
Ingredients for Cupcake
- 185 g or 3/4 cup salted butter , softened
- 330 g or 1 1/2 cups granulated sugar
- 2 large eggs
- 15 g or 1 tablespoon vanilla extract
- 15 g or 2 1/2 teaspoons baking powder
- 4 lemons: zest of 4 lemons
- 125 g or 1/2 cup juice (see note)
- 350 g or 2 1/2 cups all-purpose flour
- 185-190 g or 3/4 cup whole milk
- 1-2 full teaspoons red food coloring , to colour as desired
For Pink Lemonade Frosting:
- 230 grams or 1 cup salted butter , softened
- 330 grams or 3 cups powdered sugar
- 1 lemon , zest
- 45 grams or 3 tablespoons lemon juice
- 2-3 drops red food coloring
- 12 pink lemon jelly candy wedges (yellow exterior, pink interior), halved
Materials Needed:
- Piping bag with piping tip
- Cupcake papers
- Cupcake holders , optional
Instructions
Instructions for Cupcake
- Preheat oven to 350F; line two large muffin pans with 22 paper liners
- Place butter in the bowl of an electric mixer; add sugar and beat until light and fluffy (3 to 4 minutes)
- Scrape down sides of bowl; add eggs, vanilla extract, and baking powder
- Whip to combine; add zest and juice
- Turning the mixer to low, slowly add flour and milk with red food colouring until just combined; scrape down sides of bowl
- Still mixing on low, adjust to add more red food coloring, until desired pink color is achieved
- Divide batter evenly between 22 cupcake liners; bake for 15 to 20 minutes, until toothpick inserted into center comes out clean
- Cool in pans 10 minutes before removing to cooling rack
Instructions for Frosting
- Place softened butter and cream cheese into bowl; cream with electric mixer on high until very smooth (no clumps)
- Scrape down sides of bowl; add the lemon zest and juice
- Turning the mixer to low, slowly add powdered sugar until achieving desired consistency
- Add 2 to 3 drops red food coloring, until desired pink color is achieved
- Place frosting into large piping bag with wide piping tip, clipped closed on piping end (to avoid icing running out end when filled)
- Pipe large mounds of frosting on top of each cupcake; decorate with a pink lemon jelly candy
Instructions for Cupcake in Thermomix
- Preheat oven to 350F; line two large muffin pans with 22 paper liners
- Weigh butter and sugar in TM bowl; combine for 15 seconds on speed 4
- Scrape down sides of bowl; combine for 15 seconds on speed 4
- Scrape down sides of bowl; combine for 1 minute on speed 3
- Weigh vanilla extract and baking powder into TM bowl and add eggs; whip to combine for 2 minutes on speed 4
- Weigh juice into TM bowl, add zest; mix for 10 seconds on speed 3.5 to combine
- Weigh flour and milk into TM bowl with red food colouring; mix for 15 seconds on speed 3 until just combined
- Scrape down sides of bowl; add more red food coloring on speed 2, until desired pink color is achieved (continue until desired colour is achieved)
- Divide batter evenly between 22 cupcake liners; bake for 15 to 20 minutes, until toothpick inserted into center comes out clean
- Cool in pans 10 minutes before removing to cooling rack
Instructions for Frosting in Thermomix
- Weigh butter and sugar into TM bowl; cream for 30 seconds on speed 3-4; scrape down sides of bowl, and continue for 30 more seconds, or until completely creamy (no lumps)
- Scrape down sides of bowl; add lemon zest, lemon juice and red food colouring
- Set time for 30 seconds at speed at 2 to combine; repeat, as needed until fluffy and pink (add more colouring, as desired)
- Place frosting into large piping bag with wide piping tip, clipped closed on piping end (to avoid icing running out end when filled)
- Pipe large mounds of frosting on top of each cupcake; decorate with a 1/2 pink lemon jelly candy
Notes
Lemon Juice
In an average lemon, there is usually 2 tablespoons of juice in each 1/2 or 1/4 cup in the entire lemon
In an average lemon, there is usually 2 tablespoons of juice in each 1/2 or 1/4 cup in the entire lemon