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Pink Lemonade Confetti Cupcakes

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Sweet and tart pink lemonade cupcakes – these cupcakes just scream summer!

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

5 from 1 vote
Sweet and tart pink lemonade cupcakes – these cupcakes just scream summer!
Course: Dessert
Cuisine: American
Sweet and tart pink lemonade cupcakes – these cupcakes just scream summer!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 24 servings
Serving Size: 1 cupcake


  • 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


  • 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:

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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




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121 comments on “Pink Lemonade Confetti Cupcakes”

  1. Avatar photo
    Bethany Jones

    I made this as two 6” rounds and added 4 egg whites (we’re in high altitude).  It was DELICIOUS!

  2. I made this and I added a bit less water because I used a 16.5 oz mix, and they turned out completely goopy! I'm wondering what I did wrong because they seemed really good

  3. Avatar photo
    Kathy DiGeorge

    I made these using strawberry purée rather than applesauce. I also subbed 4 packets of Splenda for the powdered drink mix. They came out absolutely delicious!

  4. I just recently found out about this site and I am in Luv with all the recipes. I made the cupcakes last night my first recipe of yours and they were AMAZING!!! I will definitely be trying many more. Thanks for posting all these healthy recipes.

  5. I made these for my sister's bridal shower a couple years ago & they were fantastic!!! I saved some for my fiance & even he liked them. It's a fun recipe to use when you have a little one that wants to help you cook/bake. My then-4-year-old niece helped me out & she loved it. 🙂

  6. Avatar photo
    Megan Williams

    I made these for my sister's-in-law birthday and they were a hit! Although, they did not turn out as good as I would have liked. I couldn't find a Duncan Hines brand cake mix, so I used Pillsbury and it wasn't 18.25 oz. The cakes didn't rise very much, they stuck to the cupcake liners, and were kind of a funny texture. I'm not sure if it was related to not having the right mix or not. I plan on trying them again with the Duncan Hines mix. I also added some vanilla Cool Whip frosting on top! 🙂

  7. Avatar photo
    Kayla Scroggins

    unfortunately, this is the first recipe I have made from skinnytaste that was really bad. :-/ they are way too sour. I couldn't even finish one.

    I will stick to the pineapple bliss cupcakes

  8. I made these today but just with a couple tweaks. I am a poor college student so I look for things on the cheaper side and also I have no car so I do last minute shopping at the Walgreens across the street. I had Pillsbury Halloween Funfetti cake mix on hand from buying a few boxes on clearance so I used that instead. I also used raspberry-lemonade mix since that was all I could find at the Walgreens. I didn't use food coloring because the batter came out super pink. Since I didn't have lemons for the rind, I used lemon juice from a bottle. Lastly, I used a mini cupcake pan since that's what I have. I was able to make 28 mini cupcakes at 2 points each! They taste awesome!

  9. Sad I wasn't able to post for a chance to win the Yonanas maker… but I would love to try this recipe. It looks so good. I attempted to make something like this after someone on the WW website told me about it from another blog but it didn't work so well in my blender!

  10. Just wondering if you know how much the nutritional count would be altered if the cake batter was home made rather than boxed? I prefer to make from scratch.

  11. Avatar photo

    i just made these cupcakes! They are really good I found mine to be a tad too sweet though! (Probably the lemonade mix i used). However very cool recipe for sure

  12. I was looking for a pink lemonade cupcake recipe for my boyfriend's birthday (he's in love with the pink lemonade cupcakes from the local cupcake bakery), but he is trying to watch his weight. This is a great solution, and no doubt as delicious as all the other recipes on Skinnytaste! Haven't found a bad one yet. THANK YOU for being such an amazing resource!

  13. I just tried these cupcakes and I was a little disappointed. I don't know if something went wrong while making them but I split the batter and did half with pink lemonade mix and the other half with cherry limeade. The cherry limeade was just a bad idea, at least the brand I used. The pink lemonade were just okay. The batter came out really thick so maybe I measured something incorrectly. I have LOVED every other recipe of this site!