Dessert / Recipes



If there’s one thing that we love most, it’s cupcakes! We are so thrilled to have Alisha Henderson of Sweet Bakes here with us to give her recipe for Mini Pink Lemonade Cupcakes! There is just something about pink lemonade that makes anything taste like summer. These pink lemonade cupcakes would make the perfect dessert to bring to any picnic, baby shower, or any celebration! Here is Alisha with this delicious recipe:


Super moist pink lemonade cupcakes with a lemon curd filing and a silky pink lemon frosting.

First prepare your lemon curd, or alternately use a store bought jar.



– 4 Large Egg Yolks (keep the whites – we will use these later)
– Zest of 2 lemons
– Juice of 3 lemons
– 1/2 cup sugar
– Pinch of salt
– 5 tablespoons of butter cut into chunks


1. In a saucepan, combine yolks, zest, juice, and sugar.

2. Whisk to combine and place over medium heat. Stir constantly with a wooden spoon.

3. Once mixture begins to appear thick, around 8 minutes or until a thermometer reads 160 degrees/320F, remove the pan from the heat.

4. Add butter and salt, stirring until smooth.

5. Place a sieve over a bowl and pour the curd through the sieve.

6. Cling wrap the curd and place into fridge for at least 1 hour.




– 175g Butter
– 1 1/2 cups castor sugar

– 2 large eggs
– Finely grated zest of 1 lemon
– Juice of 1 lemon
– 1 1/2 cups all-purpose plain flour
– 1/2 cup of pink lemonade
– Pink food dye if desired


Preheat oven to 150 degrees (300 F)

1. Place butter in bowl of a stand mixer fitted with paddle attachment.

2. Cream butter for 4 minutes, until light & fluffy.

3. Gradually add sugar, spoonful at a time.

4. Add 1 egg beat for 30 seconds.

5. Add 2nd egg beat for 30 seconds.

6. Scrape down bowl and beat for a further 2 minutes.

7. Beat in zest and lemon juice.


8. Add flour and beat until just incorporated.

9. Scrape down bowl and add in pink lemonade. Mix briefly until just combined.

10. Place cupcake batter into a large piping back & pipe into mini cupcake papers, filling half way.

11. Bake minis for 15 minutes, checking centers with a toothpick. Be careful not to over bake.

12. Remove from pan and let cool for 10 minutes.

13. Once cool, make a small well in the center of the cupcake. Place cooled lemon curd into a piping back & pipe a small amount into the cupcake cavity.




– 3 Large Egg Whites
– 3/4 cup sugar
– Pinch of salt
– 2 sticks of butter
– Zest of 2 lemons
– Juice of 1 lemon

– Pink food coloring – I used Americolour Gel Soft Pink


1. Place a saucepan filled with a few inches of water on the stove at high-medium heat.
2. In the bowl of your stand mixer whisk egg whites and sugar briefly.
3. Place bowl over the saucepan (double boiler method) and continued to gently whisk.
4. Once sugar has completely dissolved, remove from pan and place onto mixer with the whisk attachment.
5. Begin to beat, slowly at first and gradually increase speed to high.
6. Continue to beat until the bowl becomes completely cooled.
7. Once bowl has cooled and egg whites are stiff and glossy, add your lemon zest.
8. With mixer on low, slowly add room temperature butter in small cubes.
9. Beat until fully incorporated.
10. At this point add your lemon juice and food coloring, scrape down the bowl and give one final burst of the mixer.

icing pink-lemonade

Spoon frosting into a piping bag with your desired piping tip (I used a Wilton 1M) & pipe pretty patterns on your minis.


This will keep good in an airtight container for up to 3 days.

pink-cupcakes pretty-cupcakes



  1. I’d love to make these in in mason jars and swirl the lemon curd inside the jar before baking. Does anyone know if adjustment have to be made to the recipe?

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