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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!

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Pink Lemonade Confetti Cupcakes

5 from 1 vote
4
Cals:97.5
Protein:1
Carbs:17.5
Fat:2.5
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 minutes
Cook: 25 minutes
Total: 40 minutes
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:

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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

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