Frosted Pink Lemonade Cupcakes

Refreshing and wonderful for summer, these lemony treats are easy and sure to please. This is the easy version. You can find some made from scratch elsewhere on the internet. I colored half the icing yellow and half pink.

Original recipe makes 24 cupcakes


1 (18.25 ounce) package white cake mix
3/4 cup frozen lemonade pink concentrate, thawed
4 egg whites
1/2 cup water
1/3 cup vegetable oil
3 cups confectioners’ sugar
1/2 cup unsalted butter, at room temperature
2 tablespoons frozen lemonade pink concentrate, thawed
1 pinch salt
1 dash red food coloring, or desired amount

  • PREP

    20 mins

  • COOK

    25 mins


    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper cupcake liners.
  2. Beat cake mix, 3/4 cup lemonade concentrate, egg whites, water, and vegetable oil together in a bowl with an electric mixer at low speed for about 30 seconds. Increase speed to medium and continue beating until you have a smooth batter, about 1 minute more. Spoon batter into liners to about 2/3-full.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Beat confectioners’ sugar, butter, 2 tablespoons lemonade concentrate, salt, and red food coloring in a bowl with a mixer until smooth and even in color; spread over cooled cupcakes.


Calories: 233 kcal
Carbohydrates: 36.9 g
Cholesterol: 10 mg
Fat: 9.2 g
Fiber: 0.2 g
Protein: 1.6 g
Sodium: 168 mg