Monday, August 6, 2012

Pink Lemonade Tart Cupcakes

Remember these from my V's Super Sweet First Birthday???

They are Pink Lemonade Tart Cupcakes (and yes, I mean tart like the flavor) with homemade lemon butter cream icing and lemon crunch sprinkles. Yummy.
I adapted this recipe myself from what I have stored in my brain of cupcake knowledge and - a boxed mix ;) and it is so simple you won't believe it.

What you'll need for the cupcakes:
1 box classic white cake mix
3 eggs
1 cup water
1/2 cup pink (or yellow) lemonade frozen drink concentrate - thawed
Pink or red food coloring

For the icing:
1 stick unsalted sweet cream butter, softened
3 *unsifted* cups confectioner's sugar
1/4-1/2 cup yellow lemonade frozen drink mix - thawed

Lemon crunch sprinkles (or whatever kind you fancy)

Preheat oven to 350*F

For the cupcakes:
Mix first four ingredients in a medium mixing bowl until fairly well blended. If you are using red dye and want pink cupcakes, start with only a few drops; If you are using pink dye, go ahead and use a little more.  Remember, you can always add more for darker cupcakes, it's a little harder to lighten them though :) Mix in your food coloring until well blended and color is evenly through. Pour batter into 24 cupcake liners and bake at 350 for about 20-23 minutes, or until tops of cupcakes bounce back when you poke them.

If you want these to be even easier, you can just use a jarred icing, they probably even make lemon flavor these days.  But if you really want to be a cupcake chef:

For the icing:
Put softened butter into a medium-large mixing bowl and begin to whip with a mixer on low speed until it no longer is the shape of a stick :) Slowly start adding your confectioner's sugar while whipping the butter. Be careful, if you add too much sugar at once, you will find yourself in a cloud of dust. It still will fly a little even if you're doing it right, just a little warning. Once you have mixed all the confectioner's sugar in with the butter, start to slowly add your lemonade concentrate. Start with 1/4 cup and blend until smooth.

This is where your own personal preference comes in. The more liquid you add, the thinner your icing so it depends what consistency you are going for. Slowly add 1/4 cup lemonade concentrate to your butter and sugar and blend. If you think you want a little thinner icing, keep slowly adding more liquid. Also, if you don't want the icing as lemony, you can start with 1/4 cup lemonade, then add a tablespoon or two of water at a time and blend until you reach your desired consistency. When all was said and done, I think I used approximately 1/3 cup lemonade concentrate and a little less than 1/4 cup water in my icing.

When your cupcakes are completely cool, frost them with your butter cream, then turn them upside down and give 'em a good dunk in your favorite sprinkles. For these, I used lemon of course.

Perfect summertime cupcake.



  1. SO every way. Give me tart and lemon-y over chocolate any day!!

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    2. You know I'm a chocolate fan :) But I do have a soft spot for fruit and tangy, too. These were a delicious contrast to my super-duper-chocolate cupcakes I also served at the party. -Emily