Pictures from my little kitchen ❤
Recipe from the kitchen of That Skinny Chick Can Bake
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons butter, room temperature
- ½ cup buttermilk or sour cream, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- I added a few squirts of red food colouring to make it look PINKISH!
- 1 ½ sticks or 12 ounces butter, at room temperature
- 3 ounces cream cheese (I use the low fat, not no-fat) at room temperature
- 6 tablespoons pink lemonade concentrate, from frozen concentrate
- 1 teaspoon vanilla extract
- 8 cups powdered sugar
- milk or half and half, as needed
- Adjust oven rack to middle position; heat oven to 350 degrees F. Line 12 muffin/cupcake tins with paper or foil liners.
- Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, buttermilk (or sour cream), eggs, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
- Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
- Place butter and cream cheese in the bowl of an electric mixer and beat on medium-high speed for 3 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and add the pink lemonade concentrate, vanilla and powdered sugar. Beat on lowest speed until all of the powdered sugar is incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 more minutes, scraping the bowl as needed. If the icing is too thick add a bit of milk or half and half, if too thin add a bit more powdered sugar
- Enough icing for 24 cupcakes
I really enjoyed making this recipe as who doesn’t love pink cupcakes?! I made these for my cousin and friend’s birthday. The vanilla cupcake itself is a good and safe recipe – moist and fluffy. I thought it would be fun to make it pink (you don’t have to!). The buttercream is wonderful – the pink lemonade concentrate gave it such a kick. I was worried it would just be like my lemon cupcakes, but because of the concentrate juice, the flavor is intense (in a good way)! Here is what the frozen can looks like in case you didn’t know the flavor existed (I didn’t know :p)
Here is a HUGE HUGE TIP. Just use what you need in terms of adding confectioner sugar to your buttercream. I use to dump all the sugar in when making buttercream, thinking this is the way it is – but always found it way too sweet. Then one day …I decided to just put just enough to make it smooth and creamy enough to pipe. And it turned out perfect. I would highly recommend you don’t use all 8 cups of powder sugar for this recipe. Just use enough to make the correct texture. Always find ways to cut down the sugar, but enjoy your sweets 🙂