Pink Lemonade Cupcakes

These cupcakes are pretty in pink with just the right amount of pucker. Fresh lemon zest is the secret to their citrusy flavor. Sweet and just a little tart, they’ll remind you of summer any time of year.

Prep45 min
Total Time1 hr 30 min
Skill LevelBeginner

Amount24 cupcakes

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 350°F. Place baking cups in muffin pan cavities.
In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
In a second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and lemon zest; mix well. Add flour mixture alternately with buttermilk, beating well after each addition. Spoon batter into prepared pan.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cooling grid to cool completely.
For icing, beat butter, shortening, zest and juice with electric mixer in large bowl until light and fluffy. Add confectioners’ sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy. If desired, color icing with rose icing color.
Pipe or spread icing onto cooled cupcakes. Garnish with lemon wedges, if using.