Pink Lemonade Cupcakes

Since my husband was out of town on Mother’s Day, I decided to host a Mother’s Day Tea at my house for my Mommy friends in the same situation.  For the tea, I knew I wanted to have something fun and pink and super feminine.

Cue Pink Lemonade Cupcakes

These cupcakes were perfect for my grown up Tea Party, but would also be lovely at a springtime bridal shower, baby shower, or a sophisticated addition to a summertime BBQ.  So enjoy and drink up!

Pink Lemonade Cupcakes
An Amy Original inspired by Real Mom Kitchen
1 package white cake mix
1 small package instant lemon pudding, 4 serving size
¼ cup presweetened pink lemonade mix
1 cup milk
1 cup canola oil
4 egg whites
10 drops red food coloring

Preheat oven to 325 degrees F.  Line two muffin tins with paper liners.

Combine all ingredients in the bowl of an electric mixer.  Mix on low speed for 30 seconds.  Increase to medium speed and beat for another 2 minutes.

Divide the batter evenly between the prepared muffin tins.  Bake for 20-25 minutes or until a toothpick inserted into the centers of the cupcakes comes out clean.  Cool completely

Makes 24 cupcakes

Pink Lemonade Buttercream Frosting
An Amy Original

1 ½ cups Crisco shortening
5 cups powdered sugar
1 cup presweetened pink lemonade mix*
1 ½ tbsp meringue powder
5 tbsp water
Pinch of salt

Combine all ingredients in the bowl of an electric mixer.  Mix on low until combined.  Increase speed to medium and beat for another 2-3 minutes.

Note: this icing is very tart.  For a milder lemon taste, decrease the amount of lemonade mix to ½ cup and replace it with an additional ½ cup of powdered sugar.