pink lemonade cupcakes

12 Mar

My daughter and I made these cupcakes for her best friend’s 16th birthday.  The cupcakes are a little more work than your average recipe because of the extra step of beating the egg whites.  But it makes a very nice light texture, similar to an angel food cake.

The frosting is delicious, with a sweet tang from the pink lemonade concentrate.  It would be fun to play around with other frozen concentrate flavors, except that I don’t need more bowls full of fluffy sugar butter in my belly my kitchen.

Pink Lemonade Cupcakes


  • 1 3/4 cup cake flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1/8 tsp. lemon extract
  • 1 stick unsalted butter, room temperature
  • 1/2 cup + 1/3 cup sugar
  • 4 large egg whites
  • 1/4 tsp. cream of tartar
  • 3 Tbsp. sugar


  • 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • 4 Tbsp. pink lemonade concentrate, thawed
  • a few drops of red food coloring

Preheat oven to 375 degrees F and line a cupcake pan with 12 liners.

Combine flour, baking powder and salt.  In a separate bowl, combine milk and extract.

In the bowl of a stand mixer, cream together butter and sugar for 2-3 minutes.  Scrape down the sides of the bowl.

Add the flour mixture to the butter mixture in 3 parts, alternating with the milk.

In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form.  Add the 3 Tbsp. sugar and continue beating until stiff peaks.  Stir 1/4 of the egg whites into the batter, then fold in the rest.

Divide the batter evenly among the cupcake liners and bake for 20 minutes, or until a toothpick comes out clean.

Let cool completely on a wire rack before frosting.

To make frosting:  beat the butter, powdered sugar, lemonade concentrate and food coloring until smooth.

Recipe slightly adapted from Cates World Kitchen.

Using the Weight Watcher’s Recipe Builder, each unfrosted cupcake has 6 PointsPlus and 1/12 of the frosting recipe has 5 PointsPlus, for a grand total of 11.


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