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Pink Lemonade Cupcakes


  • 1.5 cups a/p flour sifted
  • 1.5 tsp baking powder
  • Pinch salt
  • 1 cup sugar
  • 2 eggs
  • 1 stick butter softened
  • 2 tsp vanilla
  • ¾ cup whole milk
  • ½ cup lemon curd

for the buttercream

  • 2 sticks butter softened
  • 4 cups confectioners’ sugar
  • 2 tbsp milk
  • Juice of half a lemon
  • Pink gel food coloring
  • Yellow gel food coloring


  • Preheat oven to 350 degrees F.
  • Line a muffin pan with cupcake liners and set aside.
  • In a small bowl, whisk together your dry ingredients: flour, baking powder and salt.
  • In a large bowl, whisk together eggs and sugar.
  • Add butter to egg and sugar mixture and whisk some more. Add vanilla.
  • Slowly add your dry ingredients to your egg and sugar mixture, alternating with the milk. Whisk and mix until completely combined.
  • Fill each muffin section with approx. ¼ cup of batter.
  • Bake for 15 to 18 minutes. Allow to cool on a wire rack before decorating.
  • Using a knife, carve out the top center of each cupcake, about ½ an inch deep. Fill with lemon curd.
  • In a large bowl, use an electric mixer to beat butter, confectioners’ sugar, milk and lemon juice. Start on slow and gradually increase the speed to high.
  • The buttercream is done once all ingredients are well-combined, smooth and form semi-stiff peaks.
  • Divide into two separate bowls.
  • Color one bowl of buttercream with pink gel food coloring and the other, yellow. You only need a small drop of each color. Mix until completely tinted.
  • Set up a piping bag with Wilton tip #1Scoop both your buttercreams into the same bag, keeping them on their own sides.
  • Frost each cupcake.
  • Top with colorful paper straws - serve and enjoy!