Pink Lemonade Cupcakes

These Pink Lemonade Cupcakes are perfect for any time of the year but look particularly adorable when wrapped in a Valentine’s Day cupcake holder.  Color them pink, add some heart candies and you’ve got a tasty treat for the holiday.

To make the cupcakes, sift together the flour, baking powder and salt.

In the bowl of a stand mixer, combine the sugar and lemon zest.  Rub the zest and sugar together to release the fragrance.  Add the butter and beat until it’s light and fluffy, about 3 minutes.  Add the eggs and then the vanilla and lemon juice.

Add the flour and milk alternately and then add food coloring.  Divide the batter between the muffin tins.  Bake and then let them cool completely.

For the frosting, beat the butter until it’s pale and smooth in a stand mixer.  Add the powdered sugar, lemon zest and juice and food coloring.  Mix it on high for a few minutes until fluffy!

Decorate the cupcakes with rosettes of frosting, sprinkles and candy hearts.

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Pink Lemonade Cupcakes

Makes: 12 cupcakes

Prep Time: 30 minutes

Bake Time: 20 minutes

Total Time: 50 minutes


For Cupcakes:

  • 2 & 1/2 cups all-purpose flour
  • 2 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 & 1/2 cups granulated sugar
  • 1 tbsp lemon zest, from about 2 lemons
  • 3/4 cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup freshly squeeze lemon juice, from about 3 lemons
  • 3/4 cup milk
  • a few drops red food coloring (optional)

Pink Lemonade Frosting:

  • 1 & 1/2 cups unsalted butter, at room temperature
  • 3-4 cups powdered sugar
  • 1 lemon, zest and juice
  • a few drops red food coloring (optional)



Heat oven to 350°F. Line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine the sugar and lemon zest. Rub together zest and sugar until fragrant. Add in the butter and beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined after each addition. Beat in the vanilla extract and lemon juice. Alternately add the flour mixture and milk, beginning and ending with the flour. Beat well after each addition. Beat in the food coloring if using.

Divide the batter into the prepared muffin tins. Bake cupcakes until the center springs back when touched and a tester comes out clean, about 18-20 minutes. Let cupcakes cool completely on a cooling rack.


In a large mixing bowl, beat the butter on high speed until pale and smooth, about 3-4 minutes. Add the powdered sugar, lemon zest and juice (and food coloring if using). Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. Frost cupcakes with buttercream. Decorate with sprinkles and hearts.

Recipe by A Classic Twist


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