Description
Zesty pink lemonade cupcakes bring summer’s refreshing spirit to dessert tables with delightful charm. Tangy citrus notes and sweet frosting create perfect balance, inviting friends and family to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 stick (1/2 cup) butter
- 2 large eggs
- 3/4 cup whole milk
Leavening and Flavoring Agents:
- 1.5 teaspoons baking powder
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1/2 cup lemon curd
- Juice of 1/2 lemon
Decoration and Frosting Ingredients:
- 4 cups confectioners sugar
- 2 tablespoons milk
- Pink gel food coloring
- Yellow gel food coloring
Instructions
- Preheat the oven to 350°F (175°C) and arrange cupcake liners in a muffin pan. Combine dry ingredients in a separate bowl, whisking flour, baking powder, and salt together.
- In a large mixing bowl, whisk eggs and sugar until well blended. Incorporate softened butter and vanilla extract, stirring until the mixture becomes smooth and homogeneous.
- Gradually fold dry ingredients into the wet mixture, alternating with milk. Gently mix until just combined, avoiding overmixing to maintain a light texture.
- Distribute batter evenly, filling each cupcake liner approximately 2/3 full. Bake for 15-18 minutes, checking doneness with a toothpick inserted into the center.
- Remove cupcakes from oven and transfer to a wire rack, allowing them to cool completely at room temperature.
- Using a small knife or cupcake corer, carefully remove a small portion from the center of each cupcake, creating a shallow well about 1/2 inch deep.
- Fill the hollowed centers with prepared lemon curd, ensuring an even distribution.
- Prepare buttercream by whipping butter until creamy. Gradually add confectioners’ sugar, milk, and lemon juice, beating until a smooth, semi-stiff consistency is achieved.
- Divide buttercream into two portions, tinting one pink and the other yellow using food coloring.
- Fit a piping bag with a Wilton #1M tip, carefully layering pink and yellow buttercream for a two-tone effect.
- Pipe decorative swirls onto each cupcake, covering the lemon curd-filled centers completely.
- Optionally, garnish with small segments of colorful paper straws for added visual appeal.
Notes
- Use room temperature ingredients like eggs, butter, and milk to ensure smooth, even mixing and a better cupcake texture.
- Avoid overmixing the batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are just combined.
- When filling cupcake liners, use an ice cream scoop or measuring cup for consistent sizing and even baking.
- Test cupcakes for doneness by gently pressing the top; it should spring back and a toothpick should come out clean.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better structure.
- Reduce sugar content by using a sugar substitute like stevia or monk fruit sweetener for a lower-calorie option.
- Create a dairy-free version by using plant-based milk and dairy-free butter alternatives in both cake and frosting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 361 kcal
- Sugar: 45 g
- Sodium: 134 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg