I’ve been posting some summer drink recipes over the past month, so I thought it was time to combine a favorite summer drink, pink lemonade, with some baking. The result was a batch of these pink lemonade flavored cupcakes with marshmallow frosting, inspired by Sweetopia! I found the batter to not be “lemony” enough for me, so I added some lemon extract to the original recipe. The marshmallow frosting is yummy, but very sweet!
Pink Lemonade Cupcakes
1/2 cup butter, room temperature
1 1/3 cups granulated sugar
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup pink lemonade concentrate, thawed
1 tsp vanilla extract
1 tsp lemon extract
1 1/4 cups buttermilk
Yellow food coloring (optional)
1. Preheat oven to 350 degrees F.
2. In a stand mixer, beat butter on medium to high for 30 seconds
3. Gradually add sugar to the butter to cream together.
4. In a separate bowl, mix together the dry ingredients. Set aside.
5. Add eggs to the butter mixture, one at a time, beating well.
6. Beat in pink lemonade concentrate, vanilla extract, and lemon extract.
7. Add 1/3 dry ingredient mixture and beat on low, then alternate with some of the buttermilk. Repeat until all dry ingredients and buttermilk are just combined.
8. Add food coloring
9. Put into cupcake liners and bake for 25-30 minutes, until a toothpick comes out clean.
10. Let cool completely before frosting.
Marshmallow Cloud Frosting
2 cups heavy cream
1 bag (10 oz) mini marshmallows
1 cup confectioner’s sugar
1/8 tsp salt
1 tsp vanilla extract
Pink food coloring
Pink sprinkles or sanding sugar
1. Place the cream, marshmallows, confectioner’s sugar, and salt in a large, deep saucepan.
2. Heat over medium-low heat, stirring often, until the marshmallows melt completely.
3. Remove from heat and stir in vanilla and food coloring.
4. Pour icing into mixing bowl and chill for a few hours to overnight.
5. Remove from the fridge and mix icing using an electric mixer or stand mixer with paddle attachment. Ensure all icing is mixed by scraping down the sides of the bowl at least once.
6. Beat for about a minute, until the icing becomes smooth and glossy. The icing will be thin, but set it aside at room temperature for about an hour, and it will thicken to a pipeable consistency.
7. Pipe the icing in a swirl pattern using a large #1A round Wilton tip. Decorate with sprinkles.