Cakes/ Dessert

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes //

Pink Lemonade Cupcakes //

Hi hi hi!! I’ve missed you! To make up for my little absence, I’ve made you pink lemonade cupcakes (!!!) that are perfectly fluffy and tart and delicious and moist and you will L-O-V-E them. Pinky promise…pun intended.

But first, let’s take a second to catch up, yeah? So, here are some life things: (or well, maybe just one big life thing) –> I started my new job last week and I absolutely love it. I work in a local chocolate shop alongside a chocolatier (could that be a more perfect fit?!) and it freaking rocks. I love going to work and learning about chocolate and how to make it and talking to customers and I am just so so so grateful I found a job so dang good for me at this time in my life and that aligns so well with what I love to do.

Although I’m incredibly grateful to be employed full-time (and I wouldn’t have it any other way right now) I have so much less time to devote to this blog, which kills me. I’m in the throws of trying to figure out how to balance having a full-time job and blogging, and it isn’t nearly as easy as I thought it would be. Bear with me as I try to figure it out?! Serious respect to all y’all who are able to balance both….any and all tips on balance are encouraged! 🙂

Pink Lemonade Cupcakes //

But hey, back to these cupcakes. I mean, that’s why you’re all here, right?

So here’s what we have. A fluffy, yellow cake base with a kick of pink lemonade powder, lemon extract, and fresh lemon zest. Oooooh baby, it’s good! The cake is moist, fluffy, delightfully pink, and perfectly tart. I’m OB-SESSED. The frosting is a traditional buttercream with some pink lemonade powder added in, which gives the frosting the most irresistible lemony tang. It’s SO GOOOOD, you guys!! These babes are perfect for transitioning into summer. Especially since we’re not at the can’t-turn-on-your-oven phase of summer just yet…

Pink Lemonade Cupcakes //

What are the summer foods and flavors you’re craving right now?? Other than the obvious pink lemonade 😉 I’m thinking fresh peaches, pineapple, and watermelon!

Pink Lemonade Cupcakes //

Pink Lemonade Cupcakes
Serves: about 18 cupcakes
  • 1 c cake flour, spoon & leveled
  • 1½ c all-purpose flour, spoon & leveled
  • 2 t baking powder
  • ½ t salt
  • ¾ c unsalted butter, room temperature
  • 1½ c sugar
  • 2 T pink lemonade powder
  • zest of 2 lemons
  • ½ t lemon extract
  • 2 eggs + 1 egg white, room temperature
  • 1 c full-fat buttermilk
  • 2 drops pink food coloring
  • For the frosting:
  • ¾ c unsalted butter, room temperature
  • 2½ c powdered sugar
  • 1 T pink lemonade powder
  • 3-4 T heavy cream
  1. Preheat oven to 350. Line a cupcake pan with paper liners.
  2. In a large bowl, whisk together flours, baking powder, and salt. Set aside.
  3. In a bowl fitted for a stand mixer with a paddle attachment, beat the butter for 2-3 minutes, until creamy and lighter in color.
  4. Add in the sugar, pink lemonade powder, lemon zest, and lemon extract. Cream for 2 more minutes, and then add the eggs + egg white, beating after each addition. Cream these ingredients together for 4-5 minutes, until light, fluffy, and smooth.
  5. With the mixer on low, slowly add in all of the dry ingredients, and mix until just combined.
  6. With the mixer still on low, pour in the buttermilk, and mix until thoroughly incorporated.
  7. With an ice cream scoop, scoop the batter into prepared paper liners.
  8. Bake for 20-22 minutes, or until cooked all the way through and a toothpick inserted in the center comes out clean.
  9. For the frosting:
  10. Cream together butter, powdered sugar, pink lemonade powder, and 3 T of heavy cream on high speed for 3-4 minutes. Add more heavy cream if needed. Frost as desired!


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  • Reply
    Rachel @ Bakerita
    May 16, 2016 at 11:47 pm

    So jealous of your chocolate making job! How fun 😀 !!! These cupcakes are also so cute, and look so delish!

  • Reply
    robyn holland |
    May 13, 2016 at 6:50 pm

    totally craving peaches!! and these cupcakes sound divine! i adore a good lemonade cupcake – i have a recipe for lemon raspberry cupcakes that are reminding me of these beauties – i adore your soft pink that you have going on here though, mine are a little, er, more “wild”.

    on balancing a full time job and blogging : it is stinking HARD. the only advice I have is this: try to create content ahead of time, and be gentle to your self. remember the few hours of extra work are always worth it.

    your chocolatier job sounds like a dream! xoxo

    • Reply
      May 16, 2016 at 7:48 am

      Thank you so so much, Robyn!!!

  • Reply
    Erin @ The Almond Eater
    May 12, 2016 at 7:10 pm

    I can’t decide what sounds better: these cupcakes or your new job! Seriously–give me BOTH please.

    • Reply
      May 13, 2016 at 8:55 am

      Thanks Erin!!! I love it!

  • Reply
    May 11, 2016 at 5:49 am

    You can do it girl! I don’t have a full time job but with med school and blogging I did find that I had to scale back on the number of recipes I was pumping out each week – initially I tried to do 2 recipes per week and got terribly overwhelmed, so I cut back to 1 and it’s going so much more smoothly. And don’t get too hard on yourself if you can’t get around posting a recipe for the week even – just do you! 🙂
    These cupcakes remind me of the scene in Sound of Music where Uncle Max drinks pink lemonade for some reason hahaha. I love it sounds so perfect for summer!!

    • Reply
      May 11, 2016 at 7:35 am

      Thanks, lady 🙂 Great advice!! Oh my word, I LOVE SOUND OF MUSIC! It makes me so happy that you mentioned that, haha!

  • Reply
    Claudia | The Brick Kitchen
    May 11, 2016 at 3:48 am

    Gorgeous cupcakes! And congrats on the new job, it sounds like heaps of fun and a perfect fit! I balance med school + blogging, and it does get a bit tricky at times but I try to make a recipe each weekend, and then write a post in some downtime during the week. It is easier if I stock up on a few extra recipes + photos during the holidays or when I have a free weekend as back up for those times that life gets in the way! x

    • Reply
      May 11, 2016 at 7:34 am

      Thank you, Claudia!! Your tips are so helpful! 🙂

  • Reply
    May 10, 2016 at 6:37 pm

    I’m so with you. Balancing is SUPER hard— especially finding the time (and sunlight) to photography regularly. I do all my recipe testing and photography on the weekend and write my posts during the weekday evenings, and that’s worked best for me. You’ll get into your groove soon enough! PS Beautiful cupcakes! I’ve been baking with cake flour a lot lately (saw that in your recipe) and I’ve been LOVING the results. So light and airy!

    • Reply
      May 10, 2016 at 8:06 pm

      Thank you so much, Liz!! Ugh, if only it was sunny 24/7, photography would be so much easier! Haha. Cake flour is a total game changer, I love love love it!

  • Reply
    May 10, 2016 at 9:05 am

    Ohhhh! I hear ya! Balancing full time work and home life is a biggy. Good news–it will happen. Be patient with yourself as you work things out, little by little. And, what in the world?????? You have the perfect job. That is amazing!!! Can’t wait to see some of the things you are learning on your blog:)
    Looks like my family will be having cupcakes today. Thanks.

    • Reply
      May 10, 2016 at 8:07 pm

      Thank you so much for the encouragement, Sydney!!! 🙂 Hope you love the cupcakes!!

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