Name: Pink Lemonade Cupcakes
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 3 min
Yield: 12 cupcakes
Ingredients: 2 ½ cups (300g) all-purpose flour, sifted; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup (226g) unsalted butter, softened; 1 ¾ cups (350g) granulated sugar; 3 large eggs, room temperature; 1 teaspoon pure vanilla extract; 2 tablespoons lemon zest (from 2 large lemons); ¼ cup (60ml) fresh lemon juice; 1 cup (240ml) buttermilk, room temperature; 2-3 drops pink gel food coloring (optional, for batter); 1 cup (226g) unsalted butter, softened (for buttercream); 4.5 cups (approx. 540g) powdered sugar, sifted (for buttercream); ¼ cup (60ml) fresh lemon juice (for buttercream); 2 tablespoons (30ml) heavy cream or milk (for buttercream); ¼ cup (60ml) thawed, undiluted pink lemonade concentrate (for buttercream); Pink or red gel food coloring (for buttercream); Pinch of salt (for buttercream); ½-1 cup lemon curd (for filling); Colorful paper straw (for garnish, optional)

Pink Lemonade Cupcakes are more than just a dessert; they are a miniature celebration, a burst of sunshine on a plate, and a delightful nod to one of summer’s most iconic beverages. From the moment you lay eyes on their vibrant, blush-pink hue, you know you’re in for a treat that promises both refreshing tang and comforting sweetness.

Why We Love This Zesty Treat

For me, there’s an undeniable charm in a dessert that perfectly balances bright, zesty lemon with a gentle, sweet finish. These particular cupcakes capture that essence beautifully. While the origins of pink lemonade itself are delightfully whimsical – often attributed to circus performers looking for a unique, eye-catching drink – transforming this beloved beverage into a cupcake adds an elegant twist, making it a sophisticated yet fun choice for any occasion. People adore these light, fluffy cakes because they evoke joyful memories, offering a nostalgic taste of simpler times while delivering an exciting flavor profile.

Our recipe for Pink Lemonade Cupcakes brings together a soft, airy crumb with the unmistakable kick of fresh lemon, all crowned with a luscious, tangy pink lemonade frosting that is simply irresistible. Whether you’re hosting a garden party, celebrating a birthday, or simply craving a taste of summer, these delightful creations are sure to impress and satisfy. They’re a testament to how classic flavors can be reimagined into something truly spectacular.

Ingredients:

For the Pink Lemonade Cupcakes:
- 2 ½ cups (300g) all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Finely grated zest of 2 large organic lemons (about 2 tablespoons)
- ¼ cup (60ml) freshly squeezed lemon juice (from about 1-2 lemons), at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 2-3 drops red or pink gel food coloring (optional, for a subtle pink hue in the cake itself)
For the Pink Lemonade Buttercream:
- 1 cup (226g) unsalted butter, softened to room temperature
- 4-5 cups (480-600g) powdered sugar, sifted
- ¼ cup (60ml) fresh lemon juice (from about 1-2 lemons)
- 2 tablespoons (30ml) heavy cream or milk, plus more if needed
- ¼ cup (60ml) thawed, undiluted pink lemonade concentrate
- 1 teaspoon pure vanilla extract (optional, if you want less intense lemon)
- Pink or red gel food coloring, to achieve desired pink shade
- Pinch of salt (to balance sweetness)
For Garnish (Optional):
- Mini fresh lemon slices or lemon wedges
- Fresh raspberries or small strawberries
- Lemon zest curls
- Sprinkles (pink, yellow, or white)
- Small mint leaves for a pop of green

For the Pink Lemonade Cupcakes:

Prepare Your Baking Station: Before you even think about mixing, preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. If you’re making more than 12, prepare additional tins or be ready to bake in batches. This preparation is key to ensuring a smooth baking process once your batter is ready. I always find that having everything ready to go makes the baking experience so much more enjoyable and less stressful.
Whisk the Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour is an extra step that I highly recommend for lighter, more tender cupcakes; it helps to remove any lumps and aerate the flour. Set this bowl aside for a moment.
Cream Butter and Sugar: In a large bowl, using an electric mixer (either a stand mixer with a paddle attachment or a handheld mixer), beat the softened unsalted butter on medium speed until it’s wonderfully creamy, about 1-2 minutes. Gradually add the granulated sugar, beating on medium-high speed for about 3-4 minutes until the mixture is light, fluffy, and noticeably pale in color. This creaming process is super important as it incorporates air into the batter, which contributes to the cupcakes’ light and airy texture. Don’t rush this step!
Incorporate Eggs and Flavorings: Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition until just combined. Make sure to scrape down the sides of the bowl with a rubber spatula frequently to ensure everything is evenly incorporated. After the eggs, mix in the vanilla extract and the finely grated lemon zest. The lemon zest is where a lot of that bright, fresh lemon flavor for the cupcake truly comes from, so don’t skimp on it! If you’re using red or pink gel food coloring for a subtle pink cake, add 2-3 drops now and mix until uniformly colored.
Alternate Wet and Dry Ingredients: In a separate small bowl or liquid measuring cup, whisk together the buttermilk and freshly squeezed lemon juice. Now, with the mixer on low speed, you’ll alternately add the dry ingredients and the buttermilk mixture to the wet ingredients, starting and ending with the dry. I usually add about a third of the dry ingredients, mix until just combined, then half of the buttermilk mixture, mix, another third of the dry, the remaining buttermilk, and finally the last third of the dry. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can lead to tough, dense cupcakes. Mix only until the ingredients are just combined and no streaks of flour remain. A few small lumps are perfectly fine.
Fill the Liners: Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full. I find using an ice cream scoop makes this process quick and keeps the cupcakes uniform in size, which helps them bake more evenly.
Bake to Perfection: Transfer the muffin tin to your preheated oven. Bake for 18-22 minutes, or until the tops are lightly golden and a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Every oven is different, so keep an eye on them starting around the 18-minute mark. You’ll want to avoid opening the oven door too early, as this can cause the cupcakes to sink.
Cool Completely: Once baked, remove the cupcake tin from the oven and let the cupcakes cool in the tin for about 5-10 minutes. This allows them to firm up slightly. Then, carefully transfer the cupcakes to a wire rack to cool completely before you even think about frosting them. This step is non-negotiable! Frosting warm cupcakes will result in a melty, messy disaster, and nobody wants that.

For the Pink Lemonade Buttercream:

Whip the Butter: In a large bowl, using an electric mixer with a paddle attachment (or a hand mixer), beat the softened unsalted butter on medium speed for 2-3 minutes until it’s incredibly light and creamy. This aeration makes for a wonderfully fluffy buttercream. Scrape down the sides of the bowl periodically.
Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time. I can’t stress enough the importance of sifting powdered sugar; it prevents lumps and ensures a smooth, silky buttercream. Start slowly to avoid a sugar cloud in your kitchen! Once a cup is incorporated, increase the speed to medium and beat until fully combined. Continue this process until all the powdered sugar has been added.
Add Liquids and Flavor: Once all the powdered sugar is incorporated, add the fresh lemon juice, heavy cream (or milk), thawed undiluted pink lemonade concentrate, and optional vanilla extract. Also, add a small pinch of salt. The pink lemonade concentrate is the star here, giving that distinct “pink lemonade” flavor that makes these cupcakes so special.
Whip to Fluffy Perfection: Increase the mixer speed to medium-high and beat for another 3-5 minutes. During this time, the buttercream will transform into a wonderfully light, airy, and fluffy consistency. It should be thick enough to hold its shape but still spreadable. Scrape down the sides of the bowl frequently to ensure all ingredients are fully combined and there are no hidden pockets of unmixed butter or sugar.
Achieve the Perfect Pink Hue: Now comes the fun part – coloring! Add your pink or red gel food coloring a tiny drop at a time, mixing well after each addition, until you reach your desired shade of pink. Gel food colorings are best as they provide vibrant color without adding too much liquid, which can alter the buttercream’s consistency.
Adjust Consistency if Needed: If your buttercream seems too thick, add a tiny splash more heavy cream or milk (about a teaspoon at a time) until it reaches your desired piping consistency. If it’s too thin, you can add a tablespoon or two more sifted powdered sugar. Your buttercream is now ready for piping!

Assembly and Decoration:

Pipe the Buttercream: Once your Pink Lemonade Cupcakes are completely cool, it’s time to adorn them with that beautiful, tangy buttercream. Fit a piping bag with your favorite piping tip (I love using a large star tip like the Wilton 1M for a classic swirl, or a round tip for a smooth dome). Fill the piping bag about two-thirds full with your pink lemonade buttercream. Pipe a generous swirl or dollop of frosting onto each cooled cupcake. Don’t be shy! A good amount of frosting is part of the cupcake experience.
Garnish with Zest and Fruit: This is where you bring these cupcakes to life visually. For a stunning finish, place a tiny mini lemon slice or a small lemon wedge on the side of the buttercream swirl on each cupcake. Add a fresh raspberry or a tiny slice of strawberry for an extra pop of color and freshness. You can also sprinkle a little extra lemon zest on top for an aromatic boost.
Add the Finishing Touches: If you’re feeling extra fancy, a sprinkle of pink, yellow, or white sprinkles can add a festive touch. Sometimes, I even add a tiny, fresh mint leaf to a few cupcakes for a contrasting green hue that really makes the pink and yellow pop. Arrange your decorated cupcakes on a pretty platter, and they’re ready to be admired and devoured!

Tips for Perfect Pink Lemonade Cupcakes:

Room Temperature Ingredients are Non-Negotiable: I cannot emphasize this enough! Softened butter, room temperature eggs, buttermilk, and lemon juice emulsify much better than cold ingredients. This results in a smoother, more uniform batter and ultimately a lighter, more tender cupcake. If your ingredients are cold, the butter can seize up, leading to a lumpy batter and a denser crumb. Plan ahead and take them out of the fridge at least 30-60 minutes before you start baking.

Do Not Overmix the Batter: This is a common pitfall in baking cupcakes. Once you add the flour mixture, mix on the lowest speed until just combined. A few small lumps are absolutely fine, even desirable! Overmixing develops gluten, which makes your cupcakes tough and chewy instead of light and fluffy. My general rule is to stop mixing as soon as you no longer see streaks of dry flour.

Measure Flour Correctly: For accurate results, always spoon your flour into your measuring cup and then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour in your recipe, which can dry out your cupcakes.

Don’t Overfill Your Cupcake Liners: Filling liners about two-thirds full ensures that your cupcakes bake evenly and don’t overflow, creating beautiful domed tops perfect for frosting. Overfilling can lead to mushroom-shaped cupcakes that are difficult to frost neatly.

Cool Cupcakes Completely: Patience is a virtue, especially in baking! Your cupcakes absolutely must be cooled completely on a wire rack before you apply any frosting. Attempting to frost warm cupcakes will result in your beautiful buttercream melting into a sad, sugary puddle. Trust me, I’ve learned this the hard way!

Adjust Buttercream Consistency: If your buttercream feels too stiff to pipe smoothly, add a teaspoon of heavy cream or milk at a time, beating after each addition, until it reaches your desired consistency. If it’s too thin, you can add a tablespoon or two more sifted powdered sugar. The weather and humidity can sometimes affect buttercream, so being able to make these small adjustments is a great skill to have.

Use Gel Food Coloring for Vibrant Hues: For the best and most vibrant pink without altering the consistency of your batter or buttercream, always opt for gel food coloring. Liquid food colorings can dilute your mixture and aren’t as potent, requiring you to use more and risking a change in texture.

Storage and Make-Ahead:

Storing Unfrosted Cupcakes: If you’re planning ahead, you can bake the cupcakes a day in advance. Once completely cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze unfrosted cupcakes in an airtight freezer bag or container for up to 2 months. Thaw them at room temperature before frosting.

Storing Frosted Cupcakes: Pink Lemonade Cupcakes with buttercream frosting are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. If your kitchen is particularly warm, or if you’ve added fresh fruit garnishes that are prone to spoiling, it’s best to store them in the refrigerator. Just remember to let them come to room temperature for about 15-30 minutes before serving for the best texture and flavor of the buttercream.

Make-Ahead Buttercream: The pink lemonade buttercream can also be made in advance. Store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, let it come to room temperature for at least 30-60 minutes, then re-whip it with your electric mixer for a few minutes until it’s light and fluffy again. You might need to add a splash of cream or milk to get it back to the perfect consistency.

Variations to Spark Your Creativity:

Lemon Curd Filled Cupcakes: For an extra burst of intense lemon flavor, once your cupcakes are cooled, use an apple corer or a small knife to carefully remove a small cone from the center of each cupcake. Fill the cavity with a spoonful of store-bought or homemade lemon curd before frosting. It’s a delightful surprise with every bite and really amplifies the lemon notes, creating a multi-layered taste experience that will impress anyone who tries them.

Berry Infused Batter: If you love berries as much as I do, consider folding 1/2 cup of finely diced fresh raspberries or very small strawberries into the cupcake batter in the last mixing step. The berries will add a lovely natural sweetness and a beautiful visual appeal, creating delightful bursts of fruity flavor within the moist cake. Just remember to toss them lightly in a tablespoon of flour before adding them to the batter; this helps prevent them from sinking to the bottom of the cupcakes during baking.

“Spiked” Adult Version: For a grown-up treat, you can add 1-2 tablespoons of a good quality lemon liqueur, like Limoncello, to the buttercream in step 3. This adds a sophisticated, boozy kick that pairs wonderfully with the tangy lemon. Alternatively, you could brush a very small amount of Limoncello over the cooled cupcakes just before frosting. This creates an even more fragrant and flavorful experience, perfect for special occasions or an adult gathering where a little extra fun is welcome.

Limeade Cupcakes: Want to switch things up? Substitute lime zest and fresh lime juice for the lemon in both the cupcakes and the buttercream. You’d then use thawed, undiluted limeade concentrate for the frosting instead of pink lemonade. You can color the buttercream a pale green instead of pink. This variation offers a different kind of citrus tang, still bright and refreshing but with its own distinct character, perfect for a summer gathering or a fun change of pace.

Gluten-Free Option: To make these Pink Lemonade Cupcakes gluten-free, simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all your other ingredients are naturally gluten-free as well. While the texture might be slightly different, a good blend will still yield delicious, moist cupcakes that everyone can enjoy. Always follow the specific instructions for your chosen gluten-free flour blend, as some may require slight adjustments to liquid content.

Conclusion:

And there you have it, my friends – a recipe that I truly believe will become a cherished staple in your baking repertoire. If you’ve been on the hunt for a dessert that perfectly encapsulates the joy of warmer days, or simply a treat that stands out with its vibrant flavor and undeniable charm, then look no further. This recipe for Pink Lemonade Cupcakes is more than just a collection of ingredients; it’s an invitation to experience pure, unadulterated bliss in every bite. From the very first moment you whisk together the batter, you’ll feel a surge of anticipation, knowing you’re about to create something truly special. The aroma that fills your kitchen as these beauties bake is utterly intoxicating – a fragrant promise of the zesty, sweet goodness to come.

What makes these cupcakes an absolute must-try, you ask? It’s the impeccable balance, the delightful interplay of textures and tastes. The cupcake base itself is incredibly moist and tender, infused with just the right amount of bright, tangy lemon that cuts through the sweetness beautifully. But the real showstopper, in my humble opinion, is the frosting. A cloud of creamy, dreamy pink lemonade frosting, perfectly swirled on top, offers that signature tart counterpoint, making each mouthful an exquisite dance on your palate. It’s not overly sweet; instead, it’s a sophisticated blend that leaves you feeling refreshed and utterly satisfied. These aren’t just cupcakes; they’re miniature celebrations, perfect for bringing a smile to anyone’s face.

When it comes to serving, these versatile little gems shine in countless scenarios. Picture them as the star of a summer garden party, their cheerful pink hue adding a delightful pop of color to your dessert table. They’re ideal for birthdays, baby showers, or simply as an everyday treat to brighten a dreary afternoon. For an elegant touch, I love garnishing them with a delicate curl of fresh lemon zest and a single, plump raspberry or a tiny sprig of fresh mint. The visual appeal alone is enough to garner compliments! But don’t stop there with your imagination; there are so many ways to customize and elevate your experience.

Thinking about variations? Oh, the possibilities are endless! For an extra burst of berry goodness, consider folding in a handful of finely chopped fresh strawberries or raspberries into the cupcake batter right before baking. This adds another layer of fruity flavor and a lovely textural surprise. If you’re feeling particularly adventurous, you could even create a small hollow in the center of each cooled cupcake and fill it with a dollop of lemon curd or a homemade raspberry compote before frosting – talk about a hidden treasure! For those who love a bit of sparkle, a dusting of edible glitter on the frosting makes them extra festive. And for a more adult twist, a tiny splash of raspberry liqueur or limoncello can be brushed onto the cooled cupcakes before frosting, imbuing them with a sophisticated depth of flavor. If you’re catering to dietary needs, this recipe adapts wonderfully with gluten-free flour blends and dairy-free alternatives for the milk and butter; just be sure to use suitable substitutes for the best results.

I truly, truly hope that you’ll carve out some time in your schedule to give these incredible Pink Lemonade Cupcakes a try. I promise you, the effort is minimal compared to the immense joy and deliciousness they deliver. There’s something so incredibly satisfying about baking from scratch, especially when the result is this undeniably delightful. So, preheat that oven, gather your ingredients, and embark on this wonderful baking adventure. And once you’ve created your own batch of these beautiful and delicious treats, I implore you to share your experience with me! Did you add any unique twists? What occasion did you bake them for? Did your family and friends love them as much as mine do? Please, don’t hesitate to share your photos and stories on social media, tag me, or drop a comment below. I absolutely adore seeing your creations and hearing about your baking triumphs. Let’s spread the joy of these fantastic cupcakes far and wide!