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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
- 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.
- Serve these cupcakes at room temperature for the best flavor and texture. Store any leftovers in an airtight container for up to 3 days.
- 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.
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