Pink Lemonade Cupcakes are a delightful dessert that combines the tangy flavor of lemon with the sweetness of a classic cupcake. Perfect for parties, these cupcakes are filled with zesty lemon curd and topped with a beautiful two-tone buttercream. Start by preparing the cupcake batter with sifted flour, baking powder, and a touch of vanilla. After baking, let the cupcakes cool and then carve out the center to fill with lemon curd. The buttercream is made by beating together softened butter, confectioners’ sugar, milk, and fresh lemon juice, then dividing it into two bowls for pink and yellow coloring. Decorate the cupcakes with a swirl of both colors for a fun and festive look. Add a piece of a colorful paper straw for a playful finishing touch.
Pink Lemonade Cupcakes bring a burst of citrusy sweetness and vibrant color to any event. These cupcakes are filled with tangy lemon curd and topped with a two-tone buttercream, making them a delightful treat for summer parties, birthdays, or any celebration.
INGREDIENTS
- All-Purpose Flour: 1.5 cups, sifted, providing the base structure for the cupcakes
- Baking Powder: 1.5 teaspoons, to help the cupcakes rise and become fluffy
- Salt: A pinch, to enhance the flavors
- Sugar: 1 cup, for sweetness
- Eggs: 2 large, for binding and moisture
- Butter: 1 stick (1/2 cup), softened, for richness and moisture
- Vanilla Extract: 2 teaspoons, for flavor
- Whole Milk: 3/4 cup, to add moisture and create a smooth batter
- Lemon Curd: 1/2 cup, for a tangy filling inside the cupcakes
- Confectioners’ Sugar: 4 cups, for the buttercream
- Milk: 2 tablespoons, to help achieve the desired buttercream consistency
- Lemon Juice: Juice of half a lemon, for a fresh citrusy flavor in the buttercream
- Pink Gel Food Coloring: For a vibrant color in the buttercream
- Yellow Gel Food Coloring: For a two-tone effect in the buttercream
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. In a small bowl, mix flour, baking powder, and salt.
- Step 2:
- Whisk eggs and sugar in a large bowl, then mix in butter and vanilla until smooth. Alternately add dry ingredients and milk, mixing until just combined. Fill each muffin cup with about 1/4 cup of batter.
- Step 3:
- Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Step 4:
- Carve out the top center of each cupcake to about 1/2 inch deep and fill with lemon curd.
- Step 5:
- Beat butter, confectioners’ sugar, milk, and lemon juice until smooth with semi-stiff peaks. Divide into two bowls, coloring one pink and the other yellow.
- Step 6:
- Prepare a piping bag with a Wilton tip #1M, fill with both colors for a two-tone effect, and pipe onto each cupcake. Optionally, top with a colorful paper straw cut into pieces for decoration.
Serving and Storage Tips
- Serve these cupcakes at room temperature for the best flavor and texture. Store any leftovers in an airtight container for up to 3 days.
Helpful Notes
- To add an extra burst of lemon flavor, you can mix a teaspoon of lemon zest into the cupcake batter.
Tips from Well-Known Chefs
- Chef Ina Garten recommends using fresh lemon juice for the brightest and most natural lemon flavor in your desserts.