Pink Lemonade Cupcakes

  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 22

Ingredients

Cupcakes

Frosting and Garnish

  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 tablespoon frozen (thawed) pink lemonade concentrate
  • 1 to 2 drops Betty Crocker™ Red Gel Food Color, if desired
  • Pink candy sprinkles, if desired

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 22 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, oil, water, eggs and food color. Divide batter evenly among muffin cups.
  • 2
    Bake 13 to 18 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 medium bowl, stir frosting, 1 tablespoon lemonade concentrate and food color until blended. Spread frosting on top of cupcakes. Garnish tops with candy sprinkles. Store loosely covered at room temperature.

  • Limeade can be substituted for lemonade for a fun variation.
  • Feel free to tint these cupcakes any color you like to suit your occasion.
  • These cupcakes would make a great dessert for a baby shower or summer potluck.

Nutrition Facts

Serving Size: 1 Cupcake
Calories
200
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
160mg
7%
Potassium
15mg
0%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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