Pink Lemonade Cupcakes

Name: Pink Lemonade Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 3 eggs; 2 containers Betty Crocker® Whipped fluffy white frosting; 6 Tbsps frozen (thawed) pink lemonade concentrate; 1 box Betty Crocker® SuperMoist® natural vanilla cake mix; 118 milliliters vegetable oil; 59 milliliters water

Pink Lemonade Cupcakes is a dairy free dessert. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 135 calories, 2g of protein, and 6g of fat each. This recipe is typical of American cuisine. Head to the store and pick up natural vanilla cake mix, whipped fluffy frosting, pink lemonade concentrate, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.

Ingredients you will need

Lemonade Concentrate

Food Color

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack

Toothpicks

Oven

In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes.

Ingredients you will need

Lemonade Concentrate

Food Color

Cupcakes