Pink Cupcakes
Created by Brady_Bunch on August 19, 2017
- Servings: 20
- Prep Time: 15m
- Cook Time: 15m
- Recipe #27690
Ingredients
- 1 cup unsalted butter (at room temp.)
- 1 1/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 lemon, whole (zest of 1 large lemon)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 tablespoon maraschino cherry juice
- (red food coloring for pink color)
- FOR TOPPING
- 1 container (16 ounce) frozen whipped topping (Cool Whip)
- 1 lemon, whole (juice from 1 whole lemon)
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
How to Make
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Step 1: Preheat oven to 350 degrees F (180 degrees C).
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Step 2: Combine butter and sugar until light and fluffy.
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Step 3: Add eggs one at a time, mixing well in between.
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Step 4: Beat in vanilla and lemon zest. Add red food coloring, as much as desired.
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Step 5: Sift together the flour, baking powder and salt and then add to the batter. Now in a small bowl combine lemon juice and maraschino juice. Add slowly to batter.
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Step 6: Bake for 15 minutes, or until toothpick come out clean (they will look pink and spongy on top). Cool completely.
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TO MAKE THE TOPPING
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Step 7: Combine whipped topping and confectioners' sugar in a mixing bowl.
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Step 8: Add in vanilla, cream of tartar and lemon juice. Combine really well.
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Step 9: Once combined put mixer on high and whip until stiff. Top each cupcake.
Nutritional Facts
- Serving Size: 1 (99 g)
- Calories 341.7
- Total Fat - 19.6 g
- Saturated Fat - 14.6 g
- Cholesterol - 66.1 mg
- Sodium - 111.6 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 0.9 g
- Sugars - 27.8 g
- Protein - 4.2 g
- Calcium - 54.6 mg
- Iron - 0.5 mg
- Vitamin C - 12.6 mg
- Thiamin - 0 mg