strawberry lemonade cupcakes

interpreted from Paula Deen’s Pink Lemonade Layer Cake

1 cup (2 sticks) unsalted butter, softened

1 (18 1/4 oz) box white cake mix

1 tsp finely grated lemon zest

2 tsp vanilla extract

3 Tbsp sweetened strawberry lemonade drink power (9 16 oz packets)

Preheat the oven to 350 degrees F. Place paper baking cup in each of 18 regular-size muffin cups.

Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and strawberry lemonade powder. Pour the batter evenly into the prepared muffin cups. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 18-23 minutes. (cakes will look huge, but will shrink and be very dense, but don’t worry they’re still delicious)

Let the cupcakes cool in the pans for 10 minutes. Carefully transfer the cupcakes out onto a wire rack to cool completely.

pink lemonade icing

1/2 cup butter (1 stick)

1/2 cup shortening

1 tsp vanilla

5 Tbsp frozen pink lemonade concentrate

1 tsp grated lemon zest

mix butter and shortening until creamy. add vanilla and pink lemonade concentrate and mix until creamy, about 3 minutes. add in lemon zest and mix until evenly incorporated.


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