Saturday, August 20, 2011

Pink Lemonade Cupcakes

adapted from Vanilla Cupcakes by Amy Sedaris
yield: 24 cupcakes

1 1/2 sticks unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 cup milk 
2 packets of Pink Lemonade flavor "On The Go" Crystal Light

Preheat oven to 350 degrees and grease or line a cupcake pan with paper liners.

In a large bowl cream together butter and sugar. Beat in eggs one at a time. Add salt, and baking powder.

Add Crystal Light to the milk and stir until combined. Add flour in three batches, alternating with the milk mixture. Mix until batter is smooth with no lumps, but do not over beat.

Divide batter evenly among cups, and bake for 18- 20 minutes or until tops are just golden and toothpick inserted into center comes out clean. Cool on rack to room temperature before frosting.

This printable recipe from