Pink Lemonade Cupcakes with Lemon Buttercream Frosting

Grandma would be proud!

Thanks to http://cutestfood.com/ for this great idea to serve the pink elixir.

    

 Pink Lemonade reminds us of Springtime, flowers and breezy evenings. Sitting on a porch swing watching a lazy afternoon glide by. It also reminds of us of birthday parties and fun with friends!

These delightful Pink Lemonade Cupcakes are perfect for any occasion. Since my family taste tests all of my cupcakes...we have to be very analytical with every aspect of the cupcakes you understand.  :o9 From the moment they come out of the oven we test texture and taste.
Hands down these luscious pink lemonade flavored delicacies pass the 'UNfrosted' taste test..even though the frosting was good enough to eat with a spoon! Light and fluffy lemon buttercream, the exact balance between tangy lemon and sweet sugar...Mmmm 



 AND WHO CAN RESIST PINK FROSTING?

With a little colored sugar spinkled on top, all that was missing was the porch swing~

 Perfect in Pink - Pink Lemonade Cupcakes

Preheat oven to 350 degrees, makes 12 king size cupcakes

DRY INGREDIENTS
1 3/4 cup All Purpose flour
1 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt

WET INGREDIENTS
1/4 cup (4 TBSP) unsalted butter, room temperature
1/4 cup Coconut Oil warmed to liquid form (Vegetable oil can be substituted)
2 Large Eggs, room temperature
1 tsp. lemon extract
2/3 cup pink lemonade concentrate, brought to liquid form from frozen
1/3 cup regular sour cream

THE SECRET INGREDIENTS
1/2 tsp. baking soda
1 TBSP. White Vinegar

Whisk together dry ingredients in a medium size bowl.
In a large bowl, combine wet ingredients.
Add half of the dry ingredients to the wet ingredients and on medium low speed with a hand mixer beat until just blended. Add the remaining dry ingredients and beat just until blended then beat on high speed for 2 minutes making sure to scrape the sides of your bowl regularly.

Combine the vinegar and baking soda in a small dish and let it bubble for just a few seconds, stir gently and add to your cupcake batter. Beat for about 20 seconds or just until blended.

I use an ice cream scooper to fill my cupcakes cups to about 2/3 full. Bake for 15 minutes then check for doneness with a toothpick. If batter comes out on the toothpick cook for 2 minutes longer. Continue checking with a clean toothpick until the toothpick comes out clean. Remove the cupcakes from the tin to a cooling rack. Cool completely (about 30 min.) before frosting. Store in an airtight container for up to 3 days. Refrigeration WILL dry out your cupcakes. If you need to keep them longer than 3 days, freeze the cupcakes WITHOUT frosting in freezer bags after they've cooled. When you're ready to use them, they will thaw completely in about 20 minutes. Freezing will insure that your cupcakes are still moist when thawed.

Lemon Buttercream Frosting

1 1/2 sticks (12 TBSP) unsalted butter, room temperature

3 Cups + 2 TBSP. Confectioner's sugar, sifted if piping

2 Pinches of Salt

1/2 tsp. lemon extract

2 TBSP. pink lemonade concentrate

2 -3 drops of red gel food coloring

Place all ingredients in a medium size bowl and beat for about 2 minutes being sure to scrape down the sides of your bowl a few times to incorporate all of the sugar.