Cherry Lemonade Cupcakes

Let’s end our week with dessert, shall we…

 
So Princess P is into all things pink right now.  I was very much the ‘daddy’s girl’ & tomboy growing up so I don’t quite know how to handle having a girlie girl daughter!  She’s going to be spending alot of time with her aunts as she gets older.  Seriously, y’all would probably think Mr. Test Kitchen was the one to do her hair the rare times she lets me put it up.  Its truly that bad.  These are the things they should teach you in the prenatal classes.
The best way I know how to make her happy is by baking something pink!! 🙂 




CHERRY LEMONADE CUPCAKES

INGREDIENTS FOR CUPCAKES:
  • 1 box (18.25 ounces) white cake mix
  • 1 box (3 ounces) cherry lemonade jello {reserve 1 tablespoon}
  • 4 eggs
  • 6 tablespoons butter, softened
  • 1 & 1/4 cups milk
  • 1 teaspoon vanilla
 
INGREDIENTS FOR FROSTING:
  • 1/2 cup butter flavored vegetable shortening
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon reserved cherry lemonade jello

COOKING DIRECTIONS:

  1. Heat oven to 350 degrees. Place paper baking cups in a mini muffin tin.
  2. In a large bowl, combine your butter, milk, eggs and vanilla for the cake. Lightly beat the eggs. Add the dry cake mix and stir just until combined. Then add the box of Jello reserving 1 tablespoon for the frosting. Stir until just combined. With a mixer, beat the batter on medium for about 2 minutes. Divide the batter evenly among the muffin cups, filling about 1/2 of the way full.
  3. Bake for 10-15 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  4. While the cupcakes are cooling, make your frosting – in a large bowl, beat shortening and butter until smooth. Add in the vanilla and beat again. Add the sugar, one cup at a time, making sure everything is combined completely. Once you’ve added all of the sugar, add the milk. Then add the reserved 1 tablespoon of Jello*. Continue beating the frosting on low until everything is combined and smooth.
 
 
*using only 1 tablespoon of the Jello in the frosting doesn’t make a huge impact on the taste ~ it was a nice complement to the stronger flavor of the cupcakes.  If you want the icing to have more of the flavor, add more than 1 tablespoon.  The Jello also doesn’t change the color of the frosting that much, if you want a more vibrant pink, you’ll need to add a few drops of food coloring.        

 

    Don’t Go Yet!

    First you need to drool over some other tempting treats!
    🙂

    CHOCOLATE TRUFFLE CUPCAKES WITH CHERRY BUTTERCREAM FROSTING

     
     
     
     
     
     
     
     
     

    Other Cupcakes Out In Blogland

    Framboise Raspberry Cupcakes with Dark Chocolate Buttercream Frosting
    from Frugal Foodie Mama
    Cafe Mocha Cupcakes from Cooking with Curls
    Pumpkin Spice Cupcakes from The Foley Fam – Unedited

    Y’all have a great weekend!!

     

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