Fluffy and zesty pink lemonade cupcakes topped with a lemon and strawberry buttercream frosting make the perfect summer treat! Perfect for parties, these bright and fun cupcakes will bring back fond childhood memories of classic pink lemonade. Kids and adults alike will have trouble stopping at one!
If you love old-fashioned, refreshing pink lemonade, you will adore these delicious pink lemonade cupcakes! The combination of sweet strawberry and tangy lemon makes for a perfect cupcake and is the perfect way to cool down over summer.
You probably won’t find cupcakes that are more jam-packed full of flavour than these! The soft and zesty lemon cupcakes are topped with a lemonade strawberry buttercream frosting that has an intense strawberry flavour, with tangy lemon added for balance.
Give them a try for your next party or special occasion!
How to make pink lemonade cupcakes
Most recipes I have seen for pink lemonade cupcakes contain boxed cake mix or powdered pink lemonade cupcakes. But these cakes are made from scratch using fresh ingredients.
First, the cupcakes are made using a basic cupcake recipe. The butter is beaten together with the sugar and lemon zest. Eggs are then beaten in one at a time, followed by alternating flour and lemonade until the mixture is combined and smooth.
Once they are cooked and cooled, lemonade strawberry buttercream frosting is piped over the top. And the cupcakes can be decorated to suit the occasion.
Get creative with the toppings for these cupcakes! Try some wedges of lemon or strawberry, pink sprinkles, cocktail umbrellas or mini paper straws.
Storage; These cupcakes can be stored in an airtight container for 3-4 days, but are best eaten fresh on the day that they are made. For special occasions, all of the elements can be made ahead and stored until ready to decorate. The un-frosted cupcakes can also be stored in the freezer in an airtight container for up to 3 months.
Lemonade and strawberry buttercream frosting
This strawberry buttercream frosting is packed full of strawberry flavour and is the best you’ll ever try! And there are two different ways to make it. You can use freeze dried strawberries, or lump-free strawberry jam or compote.
How to make strawberry frosting;
Both methods start the same way. Start with butter, softened at room temperature, and beat until smooth. From there, add half of the icing (confectioners) sugar and beat until completely smooth and fluffy. Hand held beaters work best to incorporate the strawberries.
First method using freeze dried strawberries (recommended!);
Want to know the secret to the best strawberry frosting? The best way to pack the most intense strawberry flavour into these cupcakes without adding too much liquid is by adding dehydrated/dried strawberries. Freeze dried strawberries can be found in most supermarkets in the dried fruit section, but if they are not available, you can use the second method below.
Add the dried strawberries to a food processor (or mortar and pestle) and grind until they form a smooth powder. Then, simply add them to the whipped butter with the remaining icing sugar, some lemon juice and a little lemonade until the frosting reaches a piping consistency.
Second method using a strawberry reduction or compote;
Add 3-4 tablespoons of smooth jam or compote to the butter and icing sugar mixture and beat until smooth. Due to the ‘wetness’ of the compote compared to the dried strawberries, you will need to add less lemon juice and lemonade to reach a piping consistency.
Pipe the frosting over the cupcakes, decorate and enjoy!
More cupcake recipes
- Caramel apple cupcakes
- Peanut butter cupcakes with chocolate ganache
- Lemon meringue cupcakes
- Chocolate cupcakes with peppermint buttercream
- Super soft chocolate cupcakes
Thanks for reading! If you try these pink lemonade cupcakes, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Pink Lemonade Cupcakes
- ½ cup butter 100 grams. Softened at room temperature
- ⅔ cup caster sugar 150 grams
- 2 eggs large
- 1 ½ cups self raising flour
- zest of 3 lemons
- ½ cup lemonade I use a lemon flavoured lemonade like 'Solo' for the extra lemon flavour.
For the lemonade strawberry buttercream frosting
- 45 grams freeze dried strawberries see notes below. If freeze dried strawberries are unavailable, use a smooth strawberry jam (3-4 tbs)
- ½ cup butter 100 grams, softened at room temperature
- 4 cups icing sugar confectioners sugar
- juice from ½ a lemon
- extra lemonade to desired consistency
- lemon wedges
- strawberry halves
- paper straws
To make the cupcakes
- Pre-heat the oven to 180 °C. Line a 12 hole cupcake tray with paper cases.
- Using electric beaters, beat the butter, sugar and lemon zest together in a large mixing bowl until smooth and pale.
- Add the eggs, one at a time, beating between each addition.
- Fold in half of the flour. Add the lemonade and stir until combined. Add the remaining flour and fold until combined.
- Spoon the mixture into the cupcake trays and bake for 12-15 minutes, or until the cupcakes are completely cooked through. Transfer to a wire cooling rack to cool completely.
For the frosting
- Crush the freeze dried strawberries to a fine powder with a food processor. Set aside. (If no freeze dried strawberries are available, instructions for using jam are also below).
- Using an electric mixer, beat the butter until smooth and pale. Add the powdered strawberries (or smooth jam) and continue to beat. Add half of the icing sugar, the lemon juice and enough lemonade to combine (start with 2 tablespoons). Beat in the remaining icing sugar until smooth and thick. The frosting should be thick enough to hold its shape, while being easy enough to pass through the piping bag. Add more lemonade to thin, if needed, or more icing sugar to thicken.
- Spoon the frosting into a piping bag and set aside
- Pipe the frosting onto the cupcakes and decorate with extra lemon slices, strawberries and paper straws. Enjoy!
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