Pink Lemonade Cupcakes

Name: Pink Lemonade Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 cupcakes, 20 serving(s)
Ingredients: 1 cup unsalted butter, room temp; 1 cup sugar; 4 eggs, large; 1 teaspoon vanilla; 1 lemon, zest and juice, large; 2 cups flour; 2 teaspoons baking powder; 3 teaspoons maraschino cherry juice, for color; frosting; 16 ounces whipped topping; 1 teaspoon lemon extract; 1 teaspoon vanilla; 1/4 cup powdered sugar; 1/4 teaspoon cream of tartar

(1)

Recipe by pammyowl

A refreshing summer treat!

READY IN: 40mins

SERVES: 20

YIELD: 20 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1

cup unsalted butter, room temp
1

cup sugar
4

eggs, large
1

teaspoon vanilla
1

lemon, zest and juice, large
2

cups flour
2

teaspoons baking powder
3

teaspoons maraschino cherry juice, for color
frosting
16

ounces whipped topping
1

teaspoon lemon extract
1

teaspoon vanilla
¹⁄₄

cup powdered sugar
¹⁄₄

teaspoon cream of tartar

DIRECTIONS

PreHeat oven to 350 degrees F (180 degrees C).
Combine butter and sugar until light and fluffy. Add eggs in one at a time, mixing well in between.
Beat in vanilla and lemon zest. Add in red food coloring. As much as desired. Sift together the flour, baking powder and salt and then add to the batter. Now in a small bowl combine lemon juice and Maraschino Juice. Add slowly to batter.
Bake for 20 minutes, or until toothpick come out clean. note: they will look pink and spongy on top. this will make 20 big cupcakes or 1 9 inch pan.
Topping: Combine Whipped Topping and Powder Sugar in a mixing bowl. Add in vanilla, cream of tartar and lemon juice. Combine really well. Once combined put mixer on high and whip. Pipe on cupcakes.

Submit a Recipe Correction