Shugary Sweets · by Aimee Shugarman
Pink Lemonade Cupcakes Recipe
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 5%
CARBS 50G61% OF CAL
0G FIBER12G OTHER37G TOTAL SUGAR
FAT 14G38% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cupcakes with bright lemon flavor and pink lemonade frosting, finished with sprinkles. Tart and sweet with a summery appeal. Perfect for celebrations.
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View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 5 large Egg Whites
- 1/2 cup Skim Milk
- 1 Lemon (zested)
- 3/4 cup Unsalted Butter (softened)
- 1 3/4 cups Granulated Sugar
- 2 1/2 cups Cake Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1/4 cup Frozen Pink Lemonade Concentrate (thawed)
- 1 cup Unsalted Butter (softened)
- 4 cups Powdered Sugar
- 6 tablespoons Frozen Pink Lemonade Concentrate (thawed)
- Sprinkles
- 24 Lemon Wedges
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 5%
CARBS 50G61% OF CAL
0G FIBER12G OTHER37G TOTAL SUGAR
FAT 14G38% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 54mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 44mg
- Calcium
- 16mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 54MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.