Pink Lemonade Cupcakes

5 from 2 votes

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 atone!

Prep Time15

Cook Time15

Cooling time15

Total Time45

Course: baking, cakes

Cuisine: Australian

Servings:

Calories: 421kcal

Author: Andrea Geddes

Ingredients

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

To serve

lemon wedges
strawberry halves
paper straws

Metric - US Customary

Instructions

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

To decorate

Pipe the frosting onto the cupcakes and decorate with extra lemon slices, strawberries and paper straws. Enjoy!

Notes

Freeze dried strawberries can be found in supermarkets and health food stores. If none are available, you can use a smooth strawberry jam or compote instead. Chunky jam won't work, because it will get stuck in the piping bag.

The butter for both the cupcakes and the frosting needs to be at room temperature first, to ensure a smooth result with no lumps. If you don't have time to leave the butter at room temperature, it can be microwaved in bursts on very low heat until very soft to touch, without melting. You can also use a grater and carefully grate the butter. This will cause it to quickly soften!

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.

Nutrition