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Pink Lemonade Cupcakes

Home  >  Inspire & Create  >  Something Sweet  >  Pink Lemonade Cupcakes


Pink Lemonade Cupcakes


20 mins
(+ cooling time)


25 mins







  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tbs finely grated lemon rind
  • 2 Coles Australian Free Range Eggs
  • 1½ cups (225g) self-raising flour
  • ½ cup (110g) caster sugar
  • ½ cup (120g) sour cream
  • 2 tbs lemon juice
  • ½ cup (160g) lemon curd
  • Raspberry cordial, to drizzle
  • Lemon slices, to serve

Pink cordial buttercream

  • 250g butter, softened
  • 500g icing sugar mixture
  • 2 tbs raspberry cordial


  1. Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases.
  2. Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add flour and stir to combine. Add the sour cream and lemon juice and stir to combine. Add the lemon curd and gently fold to marble.
  3. Divide mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.
  4. To make the pink cordial buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the cordial and beat until well combined.
  5. Spoon the buttercream into a piping bag fitted with a 1cm fluted nozzle. Pipe over cupcakes. Drizzle with extra cordial and top with lemon slices.