Summer is Sweet…Pink Lemonade Cupcakes for Dessert Skip and Go Naked for Happy Hour

Lemonade…a traditional, refreshing summer treat, right? Well here’s a new take on this traditional flavor? Can you actually pass up a lemonade stand run by young entrepreneurs? I can’t, I would have way too much guiIt. I think instead of lemonade, I’ll have my son start selling these cupcakes.

The difference between fantastic lemonade and good lemonade has everything to do with finding the perfect sweet to tart ratio. I found this recipe for pink lemonade cupcakes at a fabulous cupcake blog, Daisy Cakes and it screamed summer to me . If you’re looking for creative flavored cupcakes, you have to check out her posts – great original ideas!

I sampled the icing and cake batter separately and wasn’t sure if these would earn “good” or “fantastic” status when put together. I used the same buttercream recipe on these as I did for the Orange Creamsicle ones. Not all buttercream recipes are created equal. This one actually tastes good, pipes well, and is really versatile. The meringue powder can be found at Michael’s, Joann’s or a cake decorating store. It adds a little bit of shine to the icing. Pink Lemonade Cake + Lemon Icing… End result – fantastic and had crowd appeal. The fact that they’re pink earned extra points on my score card!  


makes 10

preheat oven to 350 degrees, line muffin pan with liners

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
2 or more drops red food coloring

1. In a small bowl, combine flour, baking powder, baking soda and salt.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
3. Scoop batter into prepared pan. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Buttercream Icing (Cake Lady at GroupRecipes.com)

1 C solid white shortening

You can use butter instead, but it won’t be as stable, but its yummy

1 tsp vanilla extract

1/2 tsp. lemon extract 

1 TBSP water

1 lb pure cane confectioner’s sugar

1 TBSP meringue powder (I like the Wilton brand)

A pinch of Salt

Cream the shortening, flavoring, and water. Add the sugar and salt on medium speed until it is well incorporated. Don’t over mix this or you will get air bubbles in it when you are spreading. This is for thick consistency. For medium consistency, add one teaspoon water to each cup of prepared icing. For thin consistency, add two teaspoons of water for each cup of prepared icing. Never color your icing with liquid food colorings, they will ruin it. Always use gel food coloring or powder food coloring.  If you want pure white icing, be sure to only use clear extracts.

Skip and Go Naked

This drink has been around so long, it’s a “classic”. I’ve never had enough of these at one time to make me uninhibited enough to even come close to skipping or getting naked, as the name implies. However, if you’re not careful, these could make you feel good very quickly, which could result in you feeling really bad a short time later. This is the kind of drink that is so refreshing, it’s easy to have multiple refills. If you haven’t tried this, the combination of lemonade and beer may sound a bit strange, but trust me this is an amazing combo and a perfect poolside cocktail.

2/3 c. cold beer

2/3 c. frozen pink lemonade concentrate

1/4 c. vodka

straws or stirrers

Fill blender halfway with ice. Pour in beer, lemonade, and vodka. Blend and serve!



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9 Responses to Summer is Sweet…Pink Lemonade Cupcakes for Dessert Skip and Go Naked for Happy Hour
  1. Karyl
    July 30, 2009 | 7:15 am

    Beautiful! He’ll make a fortune selling those.
    How did you pipe the icing to get it to look like that?

  2. Kate
    July 30, 2009 | 8:30 am

    Thanks Karyl! I use the 1M Wilton tip. It is so worth the couple of bucks it costs. Here are directions on how to pipe with it on Wilton. http://www.wilton.com/technique/1M-Swirl

    Still have no idea what cupcakes to make for tomorrow and I got on the scale today so the last thing I want is another cupcake!!

  3. Karyl
    July 30, 2009 | 3:56 pm

    Cool, thanks! (And yours look even prettier than that Wilton sample…)

  4. barb
    February 13, 2010 | 6:43 pm

    Those are the most darling cupcakes ever! I’m diabetic but I’m going to make them using sugar free lemonade & splenda products. Thanks for the inspiration.

  5. Kate
    February 13, 2010 | 7:54 pm

    What a great idea Barb! Thanks for sharing. Let me know how it turns out!

  6. Nessie
    April 21, 2010 | 9:47 pm

    OMG your cupcakes are so pretty! I have the 1M tip but I try and try and I can’t get my frosting to look like yours :( Is there a secret trick to making it look all ruffly like that? Mine just turn out looking swirly and not ruffly if that makes any sense! Thanks heaps! :)

  7. Dana
    August 4, 2012 | 3:32 pm

    In the recipe for the frosting, it did not say when to add the meringue powder…

  8. GieBie
    March 8, 2013 | 12:27 am

    It is hard to find a pink lemonade cupcake recipe that doesn’t include cake mix :(

  9. kendra
    April 10, 2013 | 10:40 am

    omg. this sounds amazing. i have to try it. but if i want to make just one giant cupcake out of this would i still use the same recipe? or have to double it or what? im just now starting to really get into baking and cooking. and i have a birthday party/ baby shower in 2 weeks im preparing for. need some advice.

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