Cupcakes

Pink Lemonade Funfetti Cupcakes

Pink-Lemonade-Cupcakes-1Hi friends! I am so excited to be back with you on Mondays, sharing a delicious {and easy!} sweet treat recipe. It’s been such a whirlwind, as I’m sure many of you can relate, and in all the craziness of these past few days, I had just enough time to whip up these easy peasy Pink Lemonade Funfetti Cupcakes!

These are perfect for end of summer celebrations, first day of school sweets, or just to brighten your day!

Sprinkles + Pink Lemonade = a refreshing sweet and summery treat!

Pink Lemonade Funfetti Cupcakes
Prep time: 30 mins
Cook time: 22 mins
Total time: 52 mins
Serves: 24
Ingredients
  • 1 box vanilla cake mix
  • 1/2 c. sprinkles (I used pink, white, and red)
  • 2 Crystal Light Pink Lemonade drink mix packs (not the individual servings, but the ones that make a large amount)
  • 3/4 c. softened butter
  • 4 c. powdered sugar
  • 3 tbsp. almond milk (or regular)
  • Cupcake Liners
  • Straws
Instructions
  1. Preheat oven to temperature according to the box.
  2. Prepare the mix, as directed.
  3. Add in 1 packet of pink lemonade mix and the sprinkles into the batter. Stir well.
  4. Divide batter into cupcake pans.
  5. Bake until cupcakes spring back to the touch.
  6. Let cupcakes cool on wire racks.
  7. For icing, combine butter, lemon extract, and remaining pack of pink lemonade mix.
  8. Add 1 cup powdered sugar and 1 tbsp. milk.
  9. Mix well.
  10. Repeat this process until you have achieved the desired consistency. I used 4 cups of powdered sugar and 3.5 tablespoons of milk to achieve a thick icing that has strong peaks and won’t wilt.
  11. Frost cupcakes.
  12. Top with sprinkles and a small piece of straw to add even more cuteness!
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Oreo Stuffed Brownie Cupcakes

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Hi y’all! I am thrilled to be joining sweet Paulina and her wonderful blog! Twice a month, I will be sharing a new and original recipe for something that will likely throw your diet off track, but it will be so worth it! Up first, are these splendid cupcakes. Or are they brownies? Either way, they are absolutely amazing, and provide the perfect combination of textures and flavors. I love anything peanut butter and chocolate, and I hope you do, too! And bonus, they’re super simple to whip up, which means they’ll most likely be your go-to dessert to wow all of your friends :)

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Oreo Stuffed Brownie Cupcakes
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 12
Ingredients
  • 12 cupcake liners
  • 1 box of Ghirardelli brownie mix {plus necessary ingredients}
  • 12 Oreos {I used Mega-Stuffed}
Instructions
  1. Preheat oven to 325 degrees.
  2. Prepare the brownie mix according to the back of the box.
  3. Line a muffin tin with liners.
  4. Place an Oreo at the bottom of each lined spot.
  5. Pour brownie batter over the Oreos and into each individual liner until the tins are all 3/4 full. {You should have enough for 12 – if you have extra, just make additional cupcakes until all of the batter is gone}
  6. Bake according to the box directions, or for about 25-30 minutes.
  7. Let cool, remove from pan, and place on wire cooling rack.
  8. Once completely cooled, frost with Peanut Butter Cream Cheese Icing!
Notes
I made these with a boxed mix for brownies. This was purely to keep it easy! However, if you have a tried and true brownie recipe, by all means, use it in place of the boxed mix, and just adjust baking temperature and time according to your recipe.
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Peanut Butter Cream Cheese Frosting
Prep time: 15 mins
Total time: 15 mins
Serves: 12
Ingredients
  • 8 oz. cream cheese, softened
  • 1/4 stick butter, softened
  • 2/3 c. peanut butter
  • 1 tsp. vanilla
  • 4 c. powdered sugar
  • 2-3 tbsp. milk
  • Mini chocolate chips {for garnish}
Instructions
  1. Using an electric mixer, combine cream cheese and butter until completely combined and smooth.
  2. Add peanut butter and mix well.
  3. Blend in vanilla.
  4. Gradually add in powdered sugar, 1 cup at a time, until well incorporated.
  5. Mix in milk, 1 tablespoon at a time, until the frosting forms your desired consistency.
  6. Refrigerate 15-20 minutes before using.
  7. Using icing bags and tips, frost the cooled cupcakes.
  8. Sprinkle with mini chocolate chips.
  9. Enjoy!
Notes
For thicker icing, use less milk. For thinner icing, use more milk.
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Thanks for letting me stop by, and I can’t wait to get to know you all better! I’ve heard so many amazing things about Pretty Pink Posh’s loyal fans and followers, and feel so honored to get to be a part of this!

Happy Monday – make it a sweet one! xo