Pink lemonade cupcakes:
- Box of white cake mix
- 2 eggs
- 1 cup sour cream
- 1/3 cup oil
- 1/2 cup pink lemonade concentrate (thawed)
Mix everything together in mixing bowl. Bake at 350 for 21 minutes.
Lemon filling:
- 2 Tbsp cornstarch
- 1 cup cold water
- 1 egg yolk, beaten
- 3/4 cup sugar
- pinch of salt
- 1 Tbsp. butter
- 1/8-1/4 cup lemonade concentrate
- lemon juice to taste
Mix cornstarch, cold water, egg yolk, sugar and pinch of salt in medium saucepan. Cook on medium-low heat, stirring constantly, until thickened and beginning to boil. Remove from heat and add butter, lemonade concentrate, and lemon juice. Stir until butter is melted. Put filling in a bowl with plastic wrap on top. Place in refrigerator until cooled.
I got this filling recipe from this blog and modified it to fit my taste.
Pink lemonade buttercream frosting
- 3 cups powdered sugar
- 1 stick unsalted butter at room temperature
- 1/8 tsp. salt
- 1/4 cup lemonade concentrate (can modify this to your taste)
- red food coloring (optional)
Mix everything together on low until combined. Mix on medium to high speed until frosting is fluffy. Pipe or spread onto cooled cupcakes.
I got the icing recipe from this blog and then modified it for my taste. I ended up making a recipe and a half of this because one recipe wasn't enough.
This recipe was relatively easy to make. If you aren't familiar with putting a filling in a cupcake, I would forego that step because it can be a little difficult. Also, make sure the cupcakes are completely cooled when you frost them. I iced a few that were still warm and the icing slid right off the cupcake. Not cool. No pun intended.
Here is a picture of my cupcake:
Enjoy these lovely spring/summer treats!
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