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    Home » cake » Pink Lemonade Cupcakes

    Published: May 14, 2010 | Modified: Apr 4, 2022 | Author: Amanda Livesay

    Pink Lemonade Cupcakes

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    Can I tell you the store about how I learned that you don’t always get what you pay for?

    My computer died a few days back which is why I haven’t posted in awhile. My AC adapter shredded and when that happens my husband usually takes it apart and puts it back together with electrical tape and then I use it for a few weeks until it starts smoking. True story.

    That was my 4th AC adapter in the less than 2 years I’ve had my laptop. I’ve always ordered replacements off Amazon and they come with weird labels in foreign languages and are generally only worth the 20 bucks I pay for them. So last time it happened I was really tired of going through the whole ordeal every few months and dropped almost $90 on this guy at Best Buy. For 90 bucks, I was pretty sure this one was going to last me for the life of the computer.

    Obviously not.

    So for 90 bucks I got an extra month, maybe 2, out of the AC adapter. Awesome, right? I definitely learned my lesson and in 3 months when it happens again I’ll order yet another random AC adapter that was probably originally meant to be sold out the back of someone’s car along with pirated DVDs and fake handbags.

    You definitely get what you pay for with these cupcakes. Take that for what you will considering these start with a box cake mix and some frozen lemonade concentrate. ;) I’m kidding, they were really good. The cake itself had a very subtle lemon flavor but the icing was very tart, like a lemonade really would be.

    You could easily use a homemade white cake recipe just replace some of the liquid with the lemonade concentrate and add some pink food coloring.

    Pink Lemonade Cupcakes

    • 1 package (18 ounces white cake mix)
    • 3 egg whites
    • 1 cup of water
    • ⅓ cup (plus ¼ cup of frozen pink lemonade concentrate, thawed)
    • 2 tablespoons vegetable oil
    • pink food coloring
    • 4 cups sifted powdered sugar
    • ⅓ cup butter (softened)
    • lemon candies (for decoration)
    1. Preheat oven to 350. Line 24 muffin cups with paper baking cups.
    2. Beat cake mix, egg whites, water, ⅓ cup concentrate, oil, and a few drops of food coloring in large bowl with electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared muffin cups.
    3. Bake for 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire rack before frosting.
    4. To make frosting, beat sugar, butter, and remaining ¼ cup concentrate in medium bowl with mixer at medium speed. Beat in a few drops food coloring. Frost cupcakes and decorate with lemon candy.


    « Chocolate Angel Food Cake
    Pecan Brownies »

    Reader Interactions

    Comments

    1. Amber says

      July 25, 2012 at 5:19 pm

      Hi I’m in Australia and have never seen lemonade concentrate overhere is there something else we can use?? Do you know if it is similar to cordial??

      Reply
      • amanda says

        July 26, 2012 at 4:12 pm

        The lemonade concentrate over here is frozen and comes in little cans, like with the frozen juices – do you guys have that? I don’t think it’s like cordial but maybe a powdered lemonade mix would work if you didn’t add the full amount of water.

        Reply
    2. Eliana says

      May 18, 2010 at 12:28 pm

      They look incredible Amanda. Love the bright pink color.
      .-= Eliana´s last blog ..Honey Vanilla Pound Cake =-.

      Reply
    3. Rachel says

      May 17, 2010 at 5:00 am

      Ahh, nut cups! Awesome, thank you! Found them on a couple of UK baking websites now. :D

      Reply
    4. Kelly says

      May 14, 2010 at 11:36 am

      Those are so cute! They look too good to eat!

      Reply
    5. Alicia says

      May 14, 2010 at 10:44 am

      Those are super cute! Makes me think of summer! And those cute little lemonade stand cupcakes kids have!

      Reply
    6. Rachel says

      May 14, 2010 at 7:25 am

      Sooo pretty!! I love the muffin cups you’ve used, but I’ve never seen anything like them in the UK, only the normal crinkled paper ones. Could you tell me if they have a special name, or where you bought yours in the US?

      Thank you! :)

      Reply
      • amanda says

        May 14, 2010 at 7:54 am

        Thank you! The cups are called nut cups and they aren’t technically approved for baking but I’ve never had trouble with them and I know a lot of bakers who use them. You can order them here: http://www.bakeitpretty.com/item_833/Paper-Portion-Cups-in-3-Sizes.htm They’re out of the standard size (what I used) right now but I’m sure they’ll get them in stock soon. I buy mine at a craft store called Michael’s, do ya’ll have anything similar?

        Reply
    7. megan says

      May 14, 2010 at 4:47 am

      these look so good. And i’m not against cake mixes at all (sadly, i haven’t found a from scratch cake that works out better for me). I can’t wait to try these – love that they’re pink.

      also, your icing is beautiful. how did you do that, and can I learn how??
      .-= megan´s last blog ..Lemon Yogurt Cake with Strawberry Coulis =-.

      Reply
      • amanda says

        May 14, 2010 at 5:01 am

        Thanks! :)

        I used this tip: http://www.bakeitpretty.com/item_307/Star-Giant-Pastry-Tip.htm and just made the frosting very thick so that it would hold the shape well.

        Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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