Pink Lemonade Cupcakes with Pink Lemonade Frosting


  • 1½ c. unbleached flour, sifted
  • ½ Tbsp. baking powder, aluminum free
  • ¼ tsp. salt
  • ½ c. pink lemonade concentrate, thawed
  • ½ c. cane juice crystals
  • ½ c. coconut milk
  • 2 Tbsp. olive oil
  • 3 drops beet juice
  • 1 tsp. lemon juice extract


  • 1½ c. confectioners sugar, organic or vegan
  • 1/3 c. Earth Balance margarine, soft
  • 2 tsp. pink lemonade concentrate, thawed
  • 1 tsp. lemon extract
  • 3 drops beet juice


  1. In a medium bowl add flour, baking powder, and salt. Stir together and set aside.
  2. In another medium bowl add pink lemonade, cane crystals, coconut milk, olive oil, beet juice, and lemon extract. Stir well with spoon or hand mixer.
  3. Add all liquid ingredients to dry ingredients and mix well. Pour into cupcake pan with paper baking cups and bake for 20 minutes or until cupcakes spring back when lightly touched in the center.
  4. Remove from oven and let stand for five minutes. Transfer cupcakes to wire rack and cool before frosting.
  5. Frosting: Mix all ingredients together; sift confectioners sugar for lumps and blend with blender until creamy. Refrigerate and frost cupcakes when cool.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.