Trying to deal with this heat wave we are having definitely makes eating lighter a necessity. I have been wanting a dessert that is light, but still has the punch to satisfy my sweet tooth. When I ran across this recipe, I instantly wanted to make it. In this heat a pink lemonade cupcake sounded amazing, since it is both sweet and tart. I also loved the fact there was not frosting with the recipe. A lot of times, I find the frosting on cupcakes are too sweet. These cupcakes were the perfect balance between sweet and tart, and still were light. They will not disappoint in this summer heat. Enjoy!
Pink Lemonade Confetti Cupcakes
18.25 oz box confetti cake mix, I used Duncan Hines
2 1/2 tsp powdered sugar-free pink lemonade mix
1 cup water
1 tbsp vegetable oil
1/4 cup unsweetened applesauce
lemon zest from half of a lemon
2 drops pink food coloring (optional)
confetti sprinkles, optional
Preheat the oven to 350 degrees F. Line cupcake tins with 24 paper liners.
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 and with an electric mixer, mix until all the ingredients are thoroughly combined.
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.
Cool completely on wire racks before serving.