Food Editor’s Pick
Pink Lemonade Cupcakes

Pink Lemonade Cupcake
IMAGE: 2012 © Ruth Black | BigStock.com

1 cup butter, softened
1 3/4 cups sugar
1/4 cup powdered pink lemonade mix
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Cooking spray
Pink Lemonade Frosting

Preheat oven to 350 degrees. Cream butter, sugar and lemonade mix at medium speed with electric mixer until creamy. Add eggs, one at a time, beating until blended after each addition. In small bowl, combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place cupcake papers in two 12-cup muffin pans and coat with cooking spray. Spoon batter into each paper, filling each about two-thirds full. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks and cool completely. Frost with Pink Lemonade Frosting and, if desired, decorate with pink sprinkles, pink candies or additional lemonade mix.

Pink Lemonade Frosting

1/4 cup powdered pink lemonade mix
1/2 cup butter, softened
2 to 3 tablespoons whipping cream
1 package (16 ounces) powdered sugar

Dissolve lemonade mix in 3 tablespoons water. Beat butter, lemonade mixture and whipping cream at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or until creamy. 

Servings: 24. Serving size: 1 frosted cupcake. Per serving: 329 calories, 3 g protein, 12.5 g fat, 50.4 g carbohydrates, 0.4 g dietary fiber, 109 mg sodium, 37.8 g sugars, 64 mg cholesterol

Vanilla Cream-Cheese Frosting 

4 tablespoons unsalted butter
4 cups powdered sugar
1/4 teaspoon vanilla
6 ounces cream cheese

Place all ingredients in bowl of electric mixer fitted with paddle attachment and beat until well combined. For last two minutes of beating, turn mixer on high to ensure frosting is light and fluffy. If using one of the first eight flavor options below, add flavor ingredient before beating. If using one of the last two, fold in ingredient after beating:

Chocolate: 1/2 cup melted and cooled chocolate chips
Lemon: juice and zest of two lemons
Lime: juice and zest of three limes
Orange: juice and zest of one orange
Mocha: 1/4 cup cold coffee
Peanut butter: 1/4 cup creamy peanut butter
Maple: 1/4 cup maple syrup
Cinnamon: 2 teaspoons ground cinnamon
Cookies and crème: 1/4 cup crushed chocolate sandwich cookies
Toffee: 1/4 cup crushed toffee bits

Servings: 24 (basic frosting). Serving size: 2 tablespoons. Per serving: 119 calories, 0.4 g protein, 3.9 g fat, 20.3 g carbohydrates, 23 mg sodium, 19.8 g sugars, 12 mg cholesterol

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