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Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24
With some pink lemonade concentrate and a box of Betty Crocker™ Super Moist™ natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes.
By Bree Hester
Updated August 2, 2012



  • 1 box Betty Crocker™ Super Moist™ 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.

  • Limeade can be substituted for lemonade for a fun variation.
  • Feel free to tint these cupcakes any color you like to suit your occasion.

No nutrition information available for this recipe
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