When Emory receives a desperate last-minute request to bake cupcakes for a little girl’s birthday swim party, she uses quick convenience products to add summertime flavor to a party favorite.
Preheat oven to 350 degrees (F). Line a cupcake tin with paper liners.
Add the cake mix, defrosted lemonade concentrate, water, eggs, and vegetable oil to a mixing bowl. If using gel food coloring, add a few drops in. Beat on low speed for 30 seconds, then increase to medium speed and beat for 1 1/2 minutes.
Fill the prepared cupcake liners 2/3 full.
Bake 15–18 minutes until a wooden skewer inserted into the center comes out mostly clean. A few moist crumbs clinging to the skewer is fine.
Allow the cupcakes to cool for 5 minutes in the cupcake tin, then remove and cool completely on a wire rack.
Frosting
In the bowl of a standing mixer, beat the butter until light and creamy, about 3 minutes. Mix in 2 cups of the confectioners’ sugar then add in 5 tablespoons of the defrosted lemonade concentrate, the salt, and pink gel food coloring if using. Add the remaining confectioners’ sugar and beat until light and creamy, about 4 minutes. If the frosting is too stiff, add additional defrosted lemonade concentrate, 1 teaspoon at a time, until desired consistency is reached.
With a large star tip, pipe swirls of buttercream over completely cooled cupcakes. Garnish with lemon jelly candy slices, decorative paper straws, or pink and yellow jimmies, or rainbow sprinkles.