Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 22-24 cupcakes
INGREDIENTS
For cupcakes
1/2 cup water + 3/4 cup pink lemonade concentrate, thawed
White cake mix
3 egg whites
2 Tbsp vegetable oil
For lemon buttercream
3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (I used Wilton rose pink gel)
pink sprinkles
Directions:
To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.
In a stand mixer, add the cake mix, egg whites, vegetable oil, water and pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).
Fill the cupcake liners 1/2-2/3 full. Bake at 350 for about 22-25 minutes or until a toothpick registers “done” in the center cupcake. Cool completely on a baking rack before frosting cupcakes.
To make buttercream—
Add the butter, confectioner’s sugar, salt and lemon juice to the stand mixer and mix on low using the paddle attachment until combined.
Add pink food coloring and mix until frosting is uniformly pink.
To assemble cupcakes—
Frost cupcakes using a Magic Tip 7ST star tip (my new favorite!) and garnish with pink sprinkles.