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  • 1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
  • White cake mix (yes, the boxed stuff)
  • 3 egg whites
  • 2 Tbsp vegetable oil
  • Non-stick spray
  • 1 recipe Lemon Buttercream Icing (recipe follows)


  • For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.
  • In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate.
  • Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).
  • Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full).
  • Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake.
  • Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.
  • Once the cupcakes have cooled, make the icing and ice the cupcakes.

Categories: Cupcakes  Dessert 
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