A Refreshing Treat

Today my friends and I woke up early to participate in Big Event. Big Event is a community service project here in Stillwater, Okla. We were assigned a house to go to and help out with whatever the owners needed help with. We were told that we would most likely be raking leaves, and boy did we rake leaves. We pulled up to the house and our jaws dropped. The lawn was bigger than a football field and every inch of it was covered in leaves. We had our work cut out for us. We spent more than two hours raking leaves and filled more than 30 trash bags and still did not finish even half of the lawn.

After a hard mornings work, all we could think of was filling our stomachs with food and drinking some lemonade. We ordered pizza and I went to the store to buy ingredients to make refreshing lemonade cupcakes.

I first made these cupcakes this summer with my best friend. They are very moist and so good! They took me a couple bites to get used to, because I am used to cupcakes being sweet. This cupcake is sweet but has a sour kick to it. I have posted the recipe for those of you brave enough to try. Enjoy!

Pink Lemonade Cupcakes


  • 1 package white cake mix
  • 1 small package vanilla instant pudding
  • 3 Tbsp sweetened pink lemonade drink mix (like Country Time Pink Lemonade mix)
  • 1 cup sour cream
  • 2 tsp lemon zest
  • 3/4 cup water
  • 3/4 cup oil
  • 4 whites eggs
  • 6 drops of pink food coloring


  • 1 cup butter, softened
  • 1 cup shortening
  • 1/2 cup frozen pink lemonade concentrate, thawed
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • Zest from 1 lemon
  • 2 pound package  or 7 1/2 cups confectioners sugar
  • 3 drops of pink food coloring


  1. In a large bowl, whisk cake mix, pudding mix, and drink mix together.  Add sour cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.
  2. Scoop batter into 24 lined muffin tins.  Bake at 350 degrees for 15-20 minutes until cupcakes don’t look wet and a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
  3. Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth.  Then gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.
  4. Pipe frosting onto the cupcakes.  (You will have plenty to pile it on.  I had over 1 cup leftover.  Leftover frosting is good sandwiched between two graham crackers).  Place a lemon candy wedge on top of each cupcakes.  With the straws cut the top 1/3 of the straw off just below the flexible part.  Discard the tops.  Then cut the remaining straw pieces in half.  Place one straw piece in each cupcake to resemble a drink.

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