Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

Blogger Bree Hester of Baked Bree makes Pink Lemonade Cupcakes for Breast Cancer Awareness.

Prep Time

25

Minutes

Total Time

1:30

Hr:Mins

Makes

24

cupcakes

Cupcakes
1
box Betty Crocker® SuperMoist® natural vanilla cake mix
3/4
cup frozen (thawed) pink lemonade concentrate
1/2
cup vegetable oil
1/4
cup water
3
eggs
Pink food color, if desired
Frosting and Garnish
2
containers Betty Crocker® Whipped fluffy white frosting
6
tablespoons frozen (thawed) pink lemonade concentrate
Pink food color, if desired
Pink candy sprinkles, if desired
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
  2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Limeade can be substituted for lemonade for a fun variation.
Feel free to tint these cupcakes any color you like to suit your occasion.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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