Pink Lemonade Cupcakes (Print Version)
# Ingredients:
01 -
All-Purpose Flour: 1.5 cups, sifted, providing the base structure for the cupcakes.
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Baking Powder: 1.5 teaspoons, to help the cupcakes rise and become fluffy.
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Salt: A pinch, to enhance the flavors.
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Sugar: 1 cup, for sweetness.
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Eggs: 2 large, for binding and moisture.
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Butter: 1 stick (1/2 cup), softened, for richness and moisture.
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Vanilla Extract: 2 teaspoons, for flavor.
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Whole Milk: 3/4 cup, to add moisture and create a smooth batter.
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Lemon Curd: 1/2 cup, for a tangy filling inside the cupcakes.
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Confectioners’ Sugar: 4 cups, for the buttercream.
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Milk: 2 tablespoons, to help achieve the desired buttercream consistency.
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Lemon Juice: Juice of half a lemon, for a fresh citrusy flavor in the buttercream.
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Pink Gel Food Coloring: For a vibrant color in the buttercream.
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Yellow Gel Food Coloring: For a two-tone effect in the buttercream.
# Instructions:
01 -
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. 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. Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack.
02 -
Carve out the top center of each cupcake to about 1/2 inch deep and fill with lemon curd.
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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.
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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.
# Notes:
01 -
These Pink Lemonade Cupcakes are perfect for adding a pop of color and a burst of citrusy sweetness to any occasion.