Pink Lemonade Confetti Cupcakes

confetti cupcakeMaybe I'm still 5 years old at heart, but I've always felt there's something about rainbow-colored sprinkles that can make an ordinary dessert so much better. It's why I will always love a piece of confetti (aka Funfetti) cake (even if it is just regular ol' yellow cake) or a spoonful of sprinkles on top of vanilla soft serve (even if it is just "plain" vanilla). These desserts are also a welcome addition to any party.

And let me tell you ... I think I found what might be the cutest, yummiest dessert for a bridal shower, baby (girl) shower, birthday party, or girls' night in. No offense to the boys, but it does sound pretty girly: A pink lemonade confetti cupcake. (And psst, don't tell, but it's a low-fat recipe! Whoo!) Even though I'm not bringing them to a party just yet, I have a feeling I will be baking these up promptly.


Pink Lemonade Confetti Cupcakes, adapted from


  • 1 cup water
  • 2 1/2 tsp powdered pink lemonade mix
  • 18.25-oz box confetti cake mix (like Duncan Hines)
  • 1/4 cup unsweetened applesauce
  • Lemon zest from half of a lemon
  • 2 drops pink food coloring (optional)
  • 1 tbsp vegetable oil
  • Confetti sprinkles (optional)


1. Preheat the oven to 350 degrees F. Line cupcake tins with 24 paper liners.

2. Stir together the water and pink lemonade powder. Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring, and oil in a large bowl. With an electric mixer, mix until all the ingredients are thoroughly combined.

3. Pour the batter into the prepared cupcake pans. Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

4. Cool completely on wire racks before serving. (Yummy vanilla buttercream frosting and more sprinkles on top optional.)


Image via Aldo Fonticiella/Flickr

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