Dessert

Pink Lemonade Confetti Cupcakes

These cupcakes bake up light and tender, with bursts of confetti and a bright, tangy pink lemonade flavor that tastes sunny and sweet. Each bite finishes with a zesty lemon note and a soft, moist crumb.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Pink Lemonade Confetti Cupcakes
Total
37 min
Prep
15 min
Cook
22 min
Serves
24

Nutrition per Serving

Calories
98
Protein
1g
Carbs
18g
Fat
3g
Sugar
10g
Sodium
104mg

Ingredients

  • 18 1/4 oz box confetti cake mix (I used Duncan Hines)
  • 2 1/2 tsp powdered sugar-free pink lemonade mix
  • 1 cup water
  • 1 tbsp vegetable oil
  • 1/4 cup unsweetened applesauce
  • lemon zest from half of a lemon
  • 2 drops pink food coloring (optional)
  • confetti sprinkles (optional)

Instructions

  1. Preheat the oven to 350 degrees F.  Line cupcake tins with 24 paper liners.
  2. Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.
  3. Pour the batter into the prepared cupcake pans.
  4. Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
  5. Cool completely on wire racks before serving.