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Sweet and tart pink lemonade cupcakes – these cupcakes just scream summer!
A few months back I had a request to do a make-over for pink lemonade cupcakes. The original recipe was totally decadent loaded with butter and buttercream icing and I wasn’t sure how I would pull it off. I played around with this one several ways, and this is what I came up with. I chose to keep them naked and simple since they are sweet enough as is. If you like tart and sweet, these cupcakes are for you!
Pink Lemonade Confetti Cupcakes
Sweet and tart pink lemonade cupcakes – these cupcakes just scream summer!
Yield: 24 servings
Serving Size: 1 cupcake
Ingredients
- 18.25 oz box confetti cake mix, I used Duncan Hines
- 2 1/2 tsp powdered sugar-free pink lemonade mix
- 1 cup water
- 1 tbsp vegetable oil
- 1/4 cup unsweetened applesauce
- lemon zest from half of a lemon
- 2 drops pink food coloring, optional
- confetti sprinkles, optional
Instructions
- Preheat the oven to 350 degrees F. Line cupcake tins with 24 paper liners.
- Stir together the water and pink lemonade powder. Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.
- Pour the batter into the prepared cupcake pans.
- Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool completely on wire racks before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 cupcake, Calories: 97.5 kcal, Carbohydrates: 17.5 g, Protein: 1 g, Fat: 2.5 g, Sodium: 103.5 mg, Sugar: 10 g
