Pink Lemonade Velvet Cupcakes

Here we are in another month to celebrate. March is the perfect time to uplift and appreciate the wonderment that is women. I am very thankful to walk in the footsteps of many women giants. There are so many asterisks throughout history full of feminine energy and triumphs.

Not only is it March a celebration of women it is also the beginning of Spring. I absolutely love this time of the year when you can feel the seasons transition into something newfangled. You can see all the flowers blooming and the animals twitter-patting. All the new budding colors full of pristine pastels and of course Illuminating yellow.

I decided to take the jubilation of this month and create a fabulous dessert. These cupcakes are the complete combined package of women and Spring appreciation. This recipe is based on my Red Velvet Cupcake recipe and create a tender but lemony texture. The cupcakes are then decorated with amazing pastel cream cream frosting. Each cupcake is then decorated with GSC lemon flavored cookies topped with Lemonade Sprinkle Mix. This mix is the absolutely perfect mix for Spring and these cupcakes.

Definitely check out the recipe and the finished product below. I had a wonderful time making these and hope they represent the spectacular that is of women.

Pink Lemonade Velvet Cupcakes
Ingredients

Cupcakes (Makes approximately 24 servings):

2 ½ cups of all purpose flour

1 ½ tsp of baking soda

2 tbsp. lemon zest

½ tsp. of salt

1 cup of vegetable oil

1 ½ cups of granulated sugar

2 eggs, room temperature

2 tbsp of fresh lemon juice

1 tsp of vanilla extract

1 ½ cups of buttermilk, room temperature

pink food coloring

yellow food coloring

Cream Cheese Frosting:
12 oz. of reduced fat cream cheese

½ cup of butter

3 1/2- 4 cups of confectioners sugar

2 tsp of vanilla extract

Lemonade Sprinkle Mix (optional)

GSC Lemon flavored cookies (optional)

Directions

Preheat oven to 350 degrees. Place cupcake liners in cupcake tins and set aside.

In a medium size bowl, whisk together flour, baking soda, lemon zest and salt. Set aside. In a mixing bowl, cream together oil and sugar. Add eggs one at a time to the creamed mixture. Add lemon juice and vanilla extract. Add flour mixture and buttermilk, alternating, beginning and ending with flour mixture.

Divide batter into two bowls. Add pink food coloring to one bowl and yellow food coloring to the other bowl. Fold food coloring into the batter. Be careful not to over mix. Using a spoon, place batter into muffin tins. Bake cupcakes for 20-25 minutes or until tester comes out clean. Allow cupcakes to completely cool.

While cake is baking in a large bowl, whisk together cream cheese and butter. Slowly add confectioner’s sugar using hand mixer on low speed until frosting is smooth. Add vanilla extract. Whisk frosting on medium-high speed until vanilla extract combined and frosting is light and fluffy. Add food color gel (optional).

Frost cupcakes with cream cheese frosting. Top with Lemonade Sprinkle Mix and lemon flavored cookies.

Devour and Enjoy!