I’ve been thinking about pink lemonade cupcakes alllllll summer but it hasn’t really seemed warmed enough, until now! Thank you, Washington for finally bringing back the sunshine!
I’m a little jealous that Betsy is already thinking about Fall because I would love to be making pumpkin cookies right now but I can’t really bring myself to it when it’s super sunny and nice outside! I feel weird complaining about the sun-btw.
LOL… anyways, back to the pink lemonade cupcakes! They’re so fun! And pink, and lemony! So fun! If you’re looking for one last hint of summer, make these cupcakes 🙂
Pink Lemonade Cupcakes (Starting to Simmer)
- 1 1/2 sticks unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 packets Pink Lemonade “On The Go” Crystal Light
- 2-3 drops of red food coloring (as desired)
Yield: 2 dozen
- Preheat oven to 350F and line 2 muffin pans with cupcake liners.
- In a medium sized bowl, whisk together flour, baking powder and salt.
- In a standing bowl mixer with a paddle attachment, on medium speed, cream together butter and sugar until light and fluffy, at least 2-3 minutes.
- Mix in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- In a liquid measuring cup, mix together the milk and Crystal Light packages until combined.
- With the mixer on low, add the flour and milk mixture in 3 additions, beginning and ending with the flour. (Add the red food coloring, as needed) Mix until the batter is smooth, but do not over mix.
- Fill each liner with an ice cream scoop full of batter and bake for 18-20 minutes, or until a tester comes out clean from the center of a cupcake.
- Cool completely before frosting.
Pink Lemonade Buttercream
- 1 cup (2 stick) of unsalted butter, room temperature
- 4-5 cups of powdered sugar, sifted
- 2-3 tablespoons of heavy cream, as needed to achieve desired consistency
- 1 packet Pink Lemonade “On The Go” Crystal Light
- 2-3 drops of red food coloring, as needed to achieve a pretty pink color
- Lemon candy wedges (lemon drops would be a great substitute)
- Cream butter in a standing bowl mixer, with the paddle attachment, cream the butter until smooth 2-3 minutes.
- Turn the mixer down to low and add the powdered sugar one cup at at time, mixing until smooth.
- Add the Pink lemonade packet, a little at a time. I used about 3/4 of the packet, to get the flavor that I wanted.
- Add the heavy cream as needed to achieve your desired consistency.
- Add a few drops of red food coloring, until the buttercream is the “right” shade of pink for you. I wanted it to be a light pink, so I only used 2-3 drops.
- Mix on medium-high for 1-2 minutes, until the buttercream is light and fluffy.
- Pipe with a closed star tip and garnish with lemon candy wedges.
Tons of recipes out there use boxed white cake mix and pink lemonade from concentrate for pink lemonade cupcakes. I’m not hating on those versions, I just don’t ever boxed cake mix in my pantry-so from scratch works best for me. If that’s your cup of tea-please, let me know how they turn out! 🙂
I made these into mini cupcakes for a sweet 16 birthday party and they were fantastic, BUT, for some reason they decided to detach themselves from the liner. IDK why, that’s never really happened to me before, so I decided to take all of them out of the liner they were baked in and put them in a fresh mini liner. Could just be a baking fluke on my part-but wanted to put it out there, just in case that happens to you as well.
PS. Here’s a peek at the other mini’s from the party 🙂 in order: Banana & Dulce de Leche, Pink Velvet, and Chocolate Chip Pancake.
Not cupcakes, I know… but… *drool* soooo tasty. These are a wonderful, grown up version of the rice krispie treats that you’ve always loved.
What makes them so spectacular? You brown the butter… you watch it on the stove, you let it turn into the most beautiful golden brown color and it smells just a little nutty… make sure that you really keep an eye on the butter, it goes from awesomeness to burned in like .2 seconds. Trust & believe. That way you don’t have to go through some burned butter… not sayin’ I did… just sayin’ lol 😉 *wink* … then you add a little bit of sea salt and melt the marshmallows. Then you enjoy the best rice krispie treats, ever.
Another little FYI: if you’ve made rice krispie treats before and they turn out super rock solid and not ooey and gooey, that means that you cooked the marshmallows. You don’t want that either. You just want them to melt. That’s all. Once they’re good to go mix in the rice krispies… don’t let those marshmallows linger over the heat for too long.
Salted Brown Butter Rice Krispie Treats (Smitten Kitchen)
- 8 0z. (or 1/2 cup) unsalted butter, plus extra for the pan
- 10 oz. of marshmallows
- 1/4 teaspoon coarse sea salt
- 6 cups Rice Krispies cereal
- Butter a baking pan, whatever size you have around works. I used a casserole dish.
- In a large pot, melt the butter over low-medium heat, stirring frequently.
- The butter will melt, then foam, turn clear golden brown, turn brown and then smell nutty. Make sure you keep your eyes on the butter during this process-you don’t want it to burn.
- Turn off the heat, remove the pot from the stove and mix in the marshmallows and salt and let the marshmallows melt. If they need a little bit more heat, return the pot to the stove and continue mixing on low heat.
- Once the marshmallows are melted and smooth, mix in the Rice Krispies.
- Evenly spread the mixture into your buttered baking dish and allow to cool completely before cutting into bars.
I’ll keep it real… since making these for the 1st time, we’ve probably had them ohhh you know, like once a week or something ridiculous like that 🙂 Shhhhhh…. Super. Out. Of. Control.
So, I’m a sucker for the goodies at Starbucks. I’m not a just coffee kinda girl… oh no, I want a blueberry scone, perfect oatmeal, a ham breakfast sandwich, a good ol’ hawaiian bagel OR a piece of their banana chocolate chip coffee cake. That coffee cake is delish. I figured it would pretty easy to replicate in a cupcake… so that’s exactly what I did.
I started with my absolute favorite banana cupcake recipe, added 1/2 cup of mini chocolate chips (I decided I like the mini chocolate chips better for just about everything-but it may just be because I’m on a mini cupcake kick lately-regular chocolate chips will work just fine) and a packet of Starbucks Via to the batter. They turned out great!
They weren’t too sweet. They had a nice little crunch from the mini chocolate chips and the espresso flavor was there, but in a very subtle way. I decided to go the cream cheese frosting route, but, 1. these would be amazing without frosting (if that suites your fancy) and 2. they would also probably be pretty phenomenal with a coffee buttercream. As I’ve said before, anything in my house with cream cheese & bananas=breakfast, so these worked for every meal of the day 🙂
They’re not an exact copy of the Starbucks coffee cake, but, they’re close enough… they have frosting… and they’re free. (SN: obviously not all the way free because I had to pay for the ingredients, but you’re smart people-you know what I mean.)
Hope you’re all having a fabulous week!
Ps. Just an FYI-the featured image is 3 mini cupcakes, the picture in the post is a regular sized cupcake. All of the cupcake liners are from Bake it Pretty.
Banana, Espresso & Chocolate Chip Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips
- 1 regular size, Starbucks Via Mocha flavor packet (instant coffe or freshly brewed espresso will also work)
- Preheat oven to 350F. Line 16 muffin tins with cupcake liners.
- In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of the flour mixture. In the well combine, melted butter, mashed bananas, eggs, vanilla extract and Starbucks Via packet. Combine with flour until incorporated. Do not over mix.
- Gently mix in the chocolate chips with a rubber spatula.
- Bake for 25 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1-8 oz package cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream, as needed to get desired consistency
- Cream butter and cream cheese until light fluffy in a standing bowl mixer on medium-high speed for about 3 minutes.
- Reduce speed to low and add the powdered sugar and combine on low speed until incorporated, about 2-3 minutes.
- Add heavy cream as needed.
- Pipe frosting with a large star tip.
I heart mini cupcakes. I know that they’re not everyone’s cup of tea, but I think that they’re pretty fantastic… especially for 1st birthdays! We took a little road trip down to California for my god-daughter, Savannah’s 1st birthday party… and as a good cupcakin’ auntie, I made all of the cupcakes for the party!
Here’s the thing about mini cupcakes, they don’t really look like a ton of cupcakes when they’re on display, but 120 mini cupcakes goes a long way!
Instead a super long post with step-by-step directions for each cupcake, I figured I would link to the recipes that I used, just so you can get an idea of what worked for me 😉
I made 2 dozen mini cupcakes in 5 different cupcake varieties:
I think the biggest hit of the party was cookie dough, but I’m guessing that’s because they had little chocolate chip cookies on them 🙂 Cupcakes & cookies=win for the kids! I went with a semi-homemade version of these cupcakes and instead of making chocolate chip cookies, I just bought a bag of bite sized chips ahoy cookies.
If you’re planning a party, consider mini cupcakes. The birthday girl had about 3 banana & nutella cupcakes… she totally loved them! I decided to display them on a large platter, just to keep set-up easy since we were at a park… but, I also have a mini cupcake stand that is super cute!
If you have any questions, as always, please let me know!
These. Are. Amazing.
No really. Amazing. Want to make something super tasty that looks and tastes like it took forever to make? Well, people. MAKE THESE!(yes, that’s me yelling at you.) Seriously. Please. Help the farmer’s market/grocery store out. Buy all of those beautiful little blueberries and make these.
Okay, enough yelling.
Just a little FYI, this is another recipe that has been saved in the “I want to make these one day” folder… These also make me want to kick myself for waiting this long to make them!
Ps. Listen to Deb, sometimes AllRecipes.com is the bees-knees. 😉
Blueberry Crumb Bars (Smitten Kitchen)
- 1 cup sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter (2 sticks or 8 ounces)
- 1 egg
- 1/4 teaspoon salt
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 1/4 cup sugar
- 4 teaspoons cornstarch
- Preheat oven to 375F. Grease a 9×13 inch pan.
- In a medium bowl, whisk 1 cup sugar, flour and baking powder. Mix in the salt and lemon zest.
- Using a pastry cutter, blend the butter and egg into the flour mixture. Dough will be crumbly.
- Add half of the dough to the greasted pan, gently pat down.
- In another bowl, stir together 1/4 cup of sugar, cornstarch and lemon juice. Gently mix in the blueberries.
- Add the blueberries to the pan and crumble the remaining dough over the blueberry layer.
- Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
I honestly just looove the beautiful color that blueberries become when they’re baked 🙂 it’s such a pretty purple!
Happy baking… xo-Jenn
Mmmmm fresh fruit from the Farmer’s market! I heart you! So sooo sooooo much! I ventured into pie territory a while back and it was a great experience and one of my favorite baking adventures… and while I love the idea of a pretty pie, even more than that, I love the idea of a rustic galette.
Continue Reading “Peach & Blackberry Galette”