Pink lemonade Kool Aid cupcakes are a fun summer dessert your family will love. Tart and cool, with a taste you’ll remember from childhood. Find more great recipes from Karen on her blog, Baking in a Tornado.
These cupcakes sound like the perfect thing to bake for a summer dessert for a party… or anytime. The pink frosting and yellow cake give them a retro feel, and the taste is just delicious!
Lemonade Mini Cupcake Recipe
Ingredients, 48 Cupcakes:
1 stick butter, softened
2 cups cake flour
1 TBSP baking powder
1 tsp salt
1 cup sugar
1/2 cup milk
1 tsp lemon extract
1 tsp Pink Lemonade Kool Aid powder (about half of a .23 oz pkg)
3/4 stick butter, softened
2 3/4 cups powdered sugar
the rest of the Pink Lemonade Kool Aid powder
2 tsp raspberry extract
3 TBSP orange juice
1 TBSP light corn syrup
*Gently blend all of the cake ingredients with a beater on low. Once all is incorporated, beat on high for 2 minutes.
*Divide the batter into all of the mini cupcake tins and bake for 12 minutes or until the center springs back to the touch.
*Immediately run a knife around the edge of the cupcakes and remove from the tins. Cool completely.
*Gently blend all frosting ingredients with a beater on low. Once all is incorporated, beat on high until creamy. You may need to add a little more juice to get the consistency you want, but I made mine fairly thick.
*Spread or pipe frosting onto completely cooled cupcakes and enjoy these pink lemonade Kool Aid cupcakes!