18 Delicious Pink Lemonade Cupcakes Recipes for Summer

Summer just got sweeter with these 18 irresistible pink lemonade cupcakes! Whether you’re hosting a backyard BBQ, packing a picnic, or just craving a burst of tangy-sweet flavor, these recipes are your ticket to sunshine in every bite. From fluffy classics to fun twists (hello, boozy lemonade!), get ready to bake your way to the most refreshing dessert of the season. Let’s dive in!

Classic Pink Lemonade Cupcakes with Buttercream Frosting

These sunny, tangy-sweet cupcakes taste just like summer in every bite—perfect for picnics or brightening up a weekday treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup frozen pink lemonade concentrate, thawed
• 1 tsp vanilla extract
• 2-3 drops pink food coloring (optional)
• For frosting: 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp pink lemonade concentrate; 1 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1/2 cup milk, 1/4 cup lemonade concentrate, 1 tsp vanilla, and food coloring (if using). Gradually fold in dry ingredients.
4. Divide batter evenly among liners. Bake 18-20 minutes until tops spring back. Cool completely.
5. For frosting, beat 1/2 cup butter until smooth. Gradually add 2 cups powdered sugar, then 2 tbsp lemonade concentrate and 1 tbsp cream. Whip until fluffy. Pipe onto cooled cupcakes.

The secret? That double hit of lemonade in both cake and frosting gives these cupcakes their irresistible zing-and-cream balance.

Tip: For extra sparkle, roll frosting edges in pink sanding sugar before serving.

Strawberry Pink Lemonade Cupcakes

These sunny little cupcakes taste like summer in every bite—tangy lemon meets sweet strawberry in a fluffy, pink-flecked treat!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• ½ cup finely chopped fresh strawberries
• Pink food coloring (optional, for extra vibrancy)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, starting and ending with flour. Stir in ¼ cup lemon juice, 1 tbsp lemon zest, and ½ cup strawberries (and a drop of pink food coloring if using).
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.

The secret’s in the fresh strawberries—they keep the cupcakes moist while adding pops of fruity flavor. Perfect for picnics or brightening up a bake sale!

Tip: For extra lemony zing, brush the warm cupcakes with a mix of 1 tbsp lemon juice and 1 tbsp sugar.

Raspberry Swirl Pink Lemonade Cupcakes

These Raspberry Swirl Pink Lemonade Cupcakes are a sunny twist on classic vanilla—bursting with tangy lemon and sweet raspberry swirls for a dessert that’s as pretty as it is delicious.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ¼ cup pink lemonade concentrate
• 1 tsp vanilla extract
• ⅓ cup raspberry jam
• Pink food coloring (optional)

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, ¼ cup lemonade concentrate, and 1 tsp vanilla.
4. Gradually fold dry ingredients into wet until just combined. For a pink hue, stir in 1–2 drops food coloring.
5. Divide batter evenly among liners. Dollop 1 tsp raspberry jam onto each cupcake and swirl with a toothpick.
6. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.

The raspberry swirl not only adds a pop of color but a jammy surprise in every bite—perfect for picnics or birthday parties!

Tip: For extra lemon punch, brush baked cupcakes with a splash of lemonade concentrate while still warm.

Lemon Zest Pink Lemonade Cupcakes

These sunny, tangy-sweet cupcakes taste like summer in every bite, with a playful pink swirl and bright lemon flavor that’ll make you smile.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (from 2 lemons)
• ½ cup whole milk
• 2 tbsp pink lemonade concentrate (thawed)
• 2 drops pink food coloring (optional)
• 1 ½ cups powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon zest.
4. Alternately add dry ingredients and ½ cup milk to the batter, mixing just until combined.
5. Divide batter in half. Stir 2 tbsp pink lemonade concentrate (and food coloring, if using) into one half.
6. Spoon alternating dollops of both batters into liners. Swirl gently with a toothpick. Bake for 18–20 minutes until tops spring back. Cool completely.
7. Whisk 1 ½ cups powdered sugar with 2 tbsp lemon juice until smooth. Drizzle over cupcakes.

The secret’s in the two-tone batter: each bite has a surprise burst of tart pink lemonade alongside classic citrusy vanilla.

Tip: For extra zing, sprinkle cupcakes with a pinch of lemon zest right after frosting.

Vanilla Bean Pink Lemonade Cupcakes

These sunny little cupcakes taste like summer in every bite—fluffy vanilla bean cake meets tangy pink lemonade frosting for a treat that’s as pretty as it is delicious.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
• ½ cup whole milk
• 2 tbsp pink lemonade concentrate (thawed)
• 2 drops pink food coloring (optional)
• 1 ½ cups powdered sugar
• ¼ cup unsalted butter, softened
• 2 tbsp pink lemonade concentrate (thawed)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in vanilla bean seeds.
4. Alternately add dry ingredients and ½ cup milk to the batter, mixing just until combined. Stir in 2 tbsp pink lemonade concentrate and food coloring (if using).
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat ¼ cup butter until smooth. Gradually add 1 ½ cups powdered sugar and 2 tbsp pink lemonade concentrate until fluffy. Pipe onto cooled cupcakes.

The secret’s in the double hit of pink lemonade—it keeps the frosting tart enough to balance the sweet vanilla cake.

Tip: For extra zing, sprinkle cupcakes with a pinch of lemon zest before serving.

Gluten-Free Pink Lemonade Cupcakes

These sunny little cupcakes pack a tangy punch of pink lemonade flavor, with a tender gluten-free crumb that’ll fool even the skeptics!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ¼ cup frozen pink lemonade concentrate, thawed
• 1 tsp vanilla extract
• 2 drops red food coloring (optional)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups gluten-free flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, ¼ cup lemonade concentrate, 1 tsp vanilla, and food coloring (if using).
4. Gradually fold dry ingredients into wet until just combined. Divide batter evenly among liners.
5. Bake for 18–20 minutes until tops spring back when touched. Cool completely before frosting.

The magic here? That lemonade concentrate gives these cupcakes a nostalgic, just-like-the-stand flavor without being overly sweet. Tip: For extra zing, brush cooled cupcakes with a little extra lemonade concentrate before frosting!

Vegan Pink Lemonade Cupcakes

These fluffy, tangy-sweet cupcakes taste like summer in every bite—perfect for picnics or brightening up a weekday treat!

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup almond milk (or any plant-based milk)
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp pink lemonade concentrate (thawed)
• 2-3 drops pink food coloring (optional, for vibrancy)

Instructions

1. Prep: Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. Dry mix: Whisk together 1 ½ cups flour, ¾ cup sugar, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Wet mix: In another bowl, combine almond milk, vegetable oil, 1 tbsp apple cider vinegar, 2 tbsp lemon juice, 1 tsp vanilla, and 2 tbsp pink lemonade concentrate. Stir in food coloring if using.
4. Combine: Pour wet ingredients into dry ingredients and mix until just combined (small lumps are okay).
5. Bake: Divide batter evenly among liners and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely before frosting.

The secret’s in the pink lemonade concentrate—it gives these cupcakes a nostalgic zing while keeping them perfectly moist. For extra flair, top with a swirl of vegan buttercream tinted pink with leftover concentrate!

Tip: If your cupcakes dome too much, trim the tops flat with a serrated knife for a professional look.

Lemon Curd-Filled Pink Lemonade Cupcakes

These playful cupcakes combine tart lemon curd with a blush-pink lemonade batter for a sweet-and-tangy treat that’s as pretty as it is delicious!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ¼ cup frozen pink lemonade concentrate, thawed
• 1 tsp vanilla extract
• 2 drops red food coloring (optional, for deeper pink)
• ½ cup prepared lemon curd (store-bought or homemade)
• 1 cup whipped cream or pink-tinted frosting (for garnish)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, ¼ cup lemonade concentrate, 1 tsp vanilla, and food coloring (if using).
4. Gradually fold dry ingredients into wet until just combined. Divide batter evenly among liners.
5. Bake for 18–20 minutes until tops spring back. Cool completely.
6. Use a spoon to carve a small well in each cupcake. Fill with ½ cup lemon curd, then top with whipped cream.

The surprise lemon curd center makes every bite burst with brightness, while the pink lemonade batter keeps things light and fruity.

Tip: For extra flair, sprinkle crushed freeze-dried raspberries on top—they add crunch and amplify the pink hue!

Blueberry Pink Lemonade Cupcakes

These sunny little cupcakes pack a double punch of berry sweetness and citrusy zing—perfect for brightening up any summer gathering.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ¼ cup frozen pink lemonade concentrate, thawed
• 1 tsp vanilla extract
• 1 cup fresh blueberries, plus extra for garnish
• Pink food coloring (optional, for vibrancy)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until fluffy (2–3 minutes). Add eggs one at a time, then mix in milk, lemonade concentrate, vanilla, and a drop of pink food coloring if using.
4. Fold dry ingredients into wet mix until just combined. Gently stir in blueberries.
5. Divide batter evenly among liners (¾ full). Bake 18–20 minutes until tops spring back when touched. Cool completely.

The magic here? The lemonade concentrate keeps the crumb ultra-moist while letting the blueberries shine—no frosting needed (though a dollop of whipped cream never hurts).

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Pink Lemonade Cupcakes with Cream Cheese Frosting

These playful cupcakes pack a tangy-sweet punch, thanks to pink lemonade concentrate—perfect for brightening up any summer gathering!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ⅓ cup frozen pink lemonade concentrate, thawed
• 1 tsp vanilla extract
• Pink food coloring (optional)
• Frosting: 8 oz cream cheese, softened; ¼ cup unsalted butter, softened; 3 cups powdered sugar; 2 tbsp pink lemonade concentrate; 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until fluffy. Add eggs one at a time, then mix in milk, lemonade concentrate, vanilla, and a drop of pink food coloring (if using). Gradually add dry ingredients until just combined.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemonade concentrate, and vanilla; whip until light. Pipe onto cooled cupcakes.

The secret’s in the double dose of lemonade—both in the batter and frosting—for a zesty, creamy bite in every forkful.

Tip: For extra tang, brush cooled cupcakes with a splash of lemonade before frosting!

Champagne Pink Lemonade Cupcakes

These Champagne Pink Lemonade Cupcakes are a bubbly twist on a classic—light, tangy, and just sweet enough to feel like a celebration in every bite.

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• ¼ cup champagne (or sparkling wine)
• 2 tbsp pink lemonade concentrate
• 1 tsp vanilla extract
• Pink food coloring (optional, for extra vibrancy)

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and 1 cup sugar until fluffy. Add 2 eggs one at a time, mixing well after each.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, starting and ending with flour. Stir in ¼ cup champagne, 2 tbsp pink lemonade concentrate, 1 tsp vanilla, and a drop of pink food coloring (if using).
5. Divide batter evenly among liners and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely before frosting.

The champagne keeps these cupcakes airy, while the pink lemonade adds a bright, playful zing—perfect for bridal showers or summer parties.

Tip: For extra fizz, brush the cooled cupcakes with a splash of champagne before frosting!

Lavender Pink Lemonade Cupcakes

These dreamy cupcakes blend floral lavender with tangy pink lemonade for a sweet-tart treat that’s as pretty as it is delicious.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• ¼ cup frozen pink lemonade concentrate, thawed
• 1 tbsp dried culinary lavender
• Pink food gel (optional, for color)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and ½ cup buttermilk to the batter, mixing just until combined.
5. Stir in ¼ cup pink lemonade concentrate, 1 tbsp lavender, and a drop of pink gel (if using).
6. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back when touched.
7. Cool completely before frosting.

The lavender’s subtle floral note balances the zingy lemonade, creating a cupcake that tastes like summer in every bite.

Tip: For extra lavender flavor, steep 1 tsp dried lavender in warm buttermilk for 10 minutes before using.

Mini Pink Lemonade Cupcakes with Sprinkles

These adorable mini cupcakes pack a tangy-sweet punch, with a fluffy crumb and a playful pop of color that’ll brighten any dessert table.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup pink lemonade concentrate (thawed)
• ¼ cup buttermilk
• 2 tbsp rainbow sprinkles, plus extra for garnish
• 1 cup powdered sugar
• 2 tbsp pink lemonade concentrate (for glaze)

Instructions:

1. Prep: Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Dry mix: Whisk together flour, baking powder, and salt in a bowl.
3. Cream: Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Combine: Alternate adding dry ingredients, pink lemonade concentrate, and buttermilk, mixing until just combined. Fold in 2 tbsp sprinkles.
5. Bake: Fill liners ⅔ full. Bake 12–14 minutes until a toothpick comes out clean. Cool completely.
6. Glaze: Whisk powdered sugar and 2 tbsp pink lemonade concentrate until smooth. Drizzle over cupcakes and top with extra sprinkles.

The secret’s in the double dose of lemonade—both in the batter and the glaze—for a zesty kick that balances the sweetness.

Tip: For extra tang, swap the glaze for a pink lemonade cream cheese frosting!

Pink Lemonade Cupcakes with Whipped Coconut Cream

These playful cupcakes taste like summer in every bite—tangy pink lemonade meets fluffy vanilla cake, topped with dreamy coconut cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1/4 cup frozen pink lemonade concentrate, thawed
• 1 tsp vanilla extract
• 2-3 drops pink food gel (optional)
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 2 tbsp powdered sugar
• 1 tsp lemon zest (for garnish)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1/2 cup buttermilk, 1/4 cup lemonade concentrate, 1 tsp vanilla, and pink food gel (if using). Fold in dry ingredients.
4. Divide batter into liners. Bake 18–20 minutes until tops spring back. Cool completely.
5. For the cream: Scoop solidified coconut cream from the can (discard liquid). Whip with 2 tbsp powdered sugar until peaks form. Frost cupcakes and garnish with lemon zest.

The secret’s in the lemonade concentrate—it gives these cupcakes a nostalgic tartness that balances the sweet coconut cloud on top.

Tip: Freeze the can of coconut milk upright for ultra-stable whipped cream.

Lemon Poppy Seed Pink Lemonade Cupcakes

These sunny little cupcakes pack a triple citrus punch—bright lemon batter, crunchy poppy seeds, and a tangy pink lemonade frosting that’ll make you pucker (in the best way).

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• 2 tbsp poppy seeds
• ½ cup whole milk
• 2 tbsp fresh lemon juice
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 3 tbsp frozen pink lemonade concentrate, thawed
• 1 drop red food coloring (optional)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon zest and 2 tbsp poppy seeds.
4. Alternately add dry ingredients and ½ cup milk to the batter, then stir in 2 tbsp lemon juice.
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
6. For frosting, beat 1 cup butter until smooth. Gradually add 3 cups powdered sugar, then 3 tbsp pink lemonade concentrate and 1 drop food coloring (if using). Pipe onto cooled cupcakes.

The magic here? That pink lemonade frosting isn’t just pretty—it’s tart enough to balance the sweet, floral cake beneath.

Tip: For extra zing, brush warm cupcake tops with a mix of 1 tbsp lemon juice and 1 tbsp sugar before frosting.

Pink Lemonade Cupcakes with Fresh Berry Topping

These playful cupcakes taste like summer in every bite—tangy pink lemonade meets a burst of fresh berries for a dessert that’s as pretty as it is delicious.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup pink lemonade concentrate (thawed)
• ¼ cup buttermilk
• Pink food coloring (optional, for extra vibrancy)
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla and ½ cup pink lemonade concentrate. Alternate adding the dry ingredients and ¼ cup buttermilk, mixing just until combined. For brighter cupcakes, stir in a drop of pink food coloring.
4. Divide batter evenly among liners. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
5. Top each cupcake with fresh berries and a dusting of 1 tbsp powdered sugar.

The magic here? The lemonade concentrate keeps the crumb ultra-moist while adding a nostalgic tartness that balances the sweet berries. No frosting needed!

Tip: For a boozy twist, brush cooled cupcakes with a splash of raspberry liqueur before adding the berries.

Pink Lemonade Cupcakes with Marshmallow Frosting

These playful cupcakes pack a tangy-sweet punch, with fluffy marshmallow frosting that’s like biting into a cloud.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ¼ cup frozen pink lemonade concentrate, thawed
• 1 tsp vanilla extract
• 2 drops pink food coloring (optional)
• 1 ½ cups marshmallow fluff
• ½ cup unsalted butter, softened
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, ¼ cup lemonade concentrate, 1 tsp vanilla, and pink food coloring (if using).
4. Fold dry ingredients into wet until just combined. Divide batter evenly among liners.
5. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat ½ cup butter until smooth. Add 1 ½ cups marshmallow fluff, then gradually mix in 1 cup powdered sugar until fluffy. Pipe onto cooled cupcakes.

The secret’s in the lemonade concentrate—it gives these cupcakes a nostalgic tartness that balances the frosting’s sugary melt-in-your-mouth texture.

Tip: For extra zing, sprinkle cupcakes with freeze-dried raspberry powder before serving!

Pink Lemonade Cupcakes with Candied Lemon Slices

These Pink Lemonade Cupcakes are a sunny twist on classic vanilla, with a tangy-sweet punch from real lemonade and candied lemon slices for a pretty finish.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup pink lemonade (room temperature)
• ¼ cup whole milk
• 1 tsp vanilla extract
• Pink food gel (optional, for vibrant color)
• 1 lemon, thinly sliced (for candied garnish)
• ½ cup water + ½ cup sugar (for candying lemons)

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Candy lemons: Simmer lemon slices in ½ cup water and ½ cup sugar for 15 minutes until translucent. Transfer to parchment to cool.
3. Dry mix: Whisk 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
4. Wet mix: Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup pink lemonade, ¼ cup milk, and 1 tsp vanilla (plus pink gel if using).
5. Combine: Gently fold dry ingredients into wet until just combined. Divide batter evenly among liners.
6. Bake: 18–20 minutes until a toothpick comes out clean. Cool completely.
7. Garnish: Top with frosting (optional) and candied lemon slices.

The candied lemons add a chewy, citrusy crunch that balances the cupcake’s fluffy crumb—like sunshine in every bite!

Tip: For extra lemonade flavor, brush cooled cupcakes with a splash of pink lemonade before frosting.

Conclusion

With 18 delightful pink lemonade cupcake recipes, there’s something here for every summer celebration! Whether you’re craving tangy, sweet, or a perfect balance of both, these treats are sure to impress. We’d love to hear which recipe stole your heart—drop a comment below and share your favorites on Pinterest. Happy baking!