Pink Lemonade Cupcakes
Recipe type: Dessert
Serves: 24
The perfect combination of sweet & tart! This recipe makes 24 cupcakes.
  • Cupcakes:
  • 2¾ cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup shortening
  • 1½ cups sugar
  • 5 egg whites
  • 2½ teaspoons vanilla
  • ¾ cup milk
  • ½ cup frozen (thawed) pink lemonade concentrate
  • Icing:
  • 6 cups powdered sugar
  • ⅔ cup butter, softened
  • 6 to 8 tablespoons frozen (thawed) pink lemonade concentrate
  • pink sprinkles
  1. Heat oven to 350 F. Place paper baking cups into 24 muffin tin cups.
  2. In a medium bowl, mix flour, baking powder and salt. Set aside.
  3. In a large bowl, beat shortening on medium speed for 30 seconds.
  4. Gradually add sugar to shortening, beating after each addition. Beat 2 minutes after all the sugar has been added.
  5. Add egg whites, one at a time, beating well after each addition.
  6. Beat in vanilla.
  7. On low speed, alternate adding flour mixture, milk and lemonade concentrate (about one-third at a time) beating until blended.
  8. Divide batter evenly in each muffin cup.
  9. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool for 5 minutes in pan and then remove and place on rack to cool completely.
  11. In a large bowl, mix powdered sugar and butter and beat with an electric mixer on low speed.
  12. Stir in 6 tablespoons of lemonade concentrate. Gradually beat in remaining lemonade concentrate until you've reached the desired consistency.
  13. Frost cupcakes, sprinkle pink sprinkles on the top and serve.
Recipe by Moms & Munchkins at