Pink Lemonade Cupcakes – Nance and Robyn make the same recipe

Come join us on Facebook!

Every week we’ll post a recipe that we both made. This week’s recipe was Pink Lemonade Cupcakes, found over at Your Home Based Mom. Printable recipe can be found at the bottom of this post.  

Robyn’s Take:

This week’s recipe was my choice, and I found it by Googling around for Paula Deen’s pink lemonade buttercream frosting, after one of you commenters mentioned the idea in a comment. I’d point y’all to it and thank the commenter, but I’ll be damned if I can remember who it was. (Okay, I just went and searched. It was Melanie. Take a bow, Melanie!)

A doctored-up cake mix and pink lemonade frosting. You KNOW I was on board for that!

Your cake ingredients:


White cake mix, the things you need to make the cake according to the directions on the box (in this case, vegetable oil and eggs – water was required, too, but I didn’t bother to take a picture of that. If you don’t know what water is, you’ve got bigger problems than we can help with.), lemon zest, pink lemonade mix, and Bacardi Rum vanilla.


Seriously. Who the fuck are they trying to kid? Eating raw cake batter is your reward for making a cake! Kiss my ass, Betty Crocker (Nance, add them to the list of companies that will never sponsor us now!)


Mix the cake, toss in lemon zest (I used fresh lemon zest because I’m a fancy bitch like that. You could probably use the dried stuff you can buy in the store if you are not so fancy as me.), vanilla, powdered drink mix. (By the way, that Country Time Pink Lemonade was the ONLY kind of pink lemonade that wasn’t using artificial sweeteners, which is why I bought that huge-ass container when I only needed a little of the powder.)

This, right here, is the point where I decided to deviate from the recipe. I was pouring batter into the cupcake liners that lined the cups of my muffin tin, and I remembered how much I REALLY FUCKING HATE peeling those liners off the cupcakes, and so I decided “Oh, to hell with this shit. I’m making a cake instead.”

So I greased my 9×13 cake pan, dumped in the batter, and stuck it in the oven.



Uh oh.


This is what a cake pan with raw batter in it looks like. In case you were wondering.

And the cake, done. Well, probably a little overdone.


I let the cake cool for a few hours, and then made the frosting. I should add here that I made this cake on the day that we had guys tromping in and out of the house all day long, replacing our air conditioning unit thingy. The thing I hate about having work done in the house is that I feel like I can’t DO anything in case they need a question answered (they didn’t need ANY questions answered), so I was very distracted. And yet, I took the following super-gorgeous and professional-looking picture of the frosting ingredients. Try not to feel too bad about your own picture-taking abilities.



Thawed frozen lemonade concentrate, powdered sugar, softened butter, Bacardi Rum vanilla.

Beat your butter ’til it’s creamy.


Add your powdered sugar, 1/2 cup at a time until you get annoyed and just throw the rest of it in there and sugar goes everywhere.


Add vanilla and thawed pink lemonade concentrate until it’s the consistency you want.


Frost your cake.


What you cannot tell from this picture is that the frosting was a very pretty, very light pink.


And the verdict? Fred thought it was AWEsome. He thought it was so awesome that at the end of the weekend, instead of feeding the leftovers to the chickens, like we usually do, he wrapped it in tin foil and stuck it in the freezer. Can you DO that with cake, frosted with buttercream frosting? Hell if I know; I guess we’ll find out next weekend.

I, on the other hand, was pretty meh about it. I don’t think it was the fault of the recipe, I think I just wasn’t in the mood for cake and buttercream frosting. (I know, right? CAN there be such a thing as not being in the mood for cake and buttercream frosting?! Apparently so.)

At this point, I have no plans to make it again unless Fred specifically requests it.


 Check it out…Dinosaurs Can’t Eat Pizza has finally joined the world of Facebook.  Come hang with us!Facebook - GAH!  We're taking over the world!!!!


Nance’s take: 

 031608 - Cheese!

This is Rick and Robyn in a popular cupcake shop back in 2008. Please note the serious cheesin’ that happens with these two when there are cameras present. Good Lord.  Also, the amount of freaking cupcakes that were purchased that day!

I love cupcakes, but I stick with white, chocolate or yellow. Don’t be messing around and adding shit. I might break down and have a red velvet one, but I usually always regret it. On the day this photo was taken I distinctly remember having a couple  margarita flavored cupcakes (ew) in the box. And I remember Robyn liking them. What a weirdo.

Pink Lemonade Cupcakes

So I wasn’t surprised when she decided to go pink lemonade on me with this recipe, but I did roll my eyes really hard. I grumbled and bitched about how awful it was going to taste and put everything about making them off until the last minute.  Maybe we should just try to find a recipe for the most perfect vanilla cupcake, eh?

Pink Lemonade Cupcakes

Shirley was bound and determined to help me get these damn cupcakes done and I’m pretty sure that it was just so she wouldn’t have to listen to me bitch about it anymore. I was howling when I found out that my 72-year-old mom had no idea what lemon zest was. Yes, this is my mother and the woman who was supposed to have taught me how to cook. To say she was having difficulty is an understatement and I sure did hold my breath when she grabbed that paring knife to get the zest off that micro-planer. Especially when she dropped it and almost impaled poor Sadie. The very worst part? I’m pretty sure we have used lemon zest in other recipes on here. Is my mother having a moment?

Pink Lemonade Cupcakes

My first action shot of the entry!  Whee!

Pink Lemonade Cupcakes

Cake batter with pink lemonade mix and lemon zest (which sorta kinda looks like cumin because I am that much of a great photographer).  Who has an expensive camera and still doesn’t know how to use it?

Pink Lemonade Cupcakes

After I mixed it up I wasn’t impressed with how it looked so I decided to add some gel food coloring. Pretty, huh?

Pink Lemonade Cupcakes

Blahblahblah, right? I decided to switch things up after I made the first round of cupcakes so I added blueberries (tossed in flour) to the last of the cupcake batter before I tossed it in the oven. Everybody knows that blueberries and lemon go great together. Right, Phaedra?

Pink Lemonade Cupcakes

This is me making the frosting and forgetting to take a picture until the last minute. Ugh!

Pink Lemonade Cupcakes

I decided to use a plastic storage bag instead of a pastry bag so I could just throw it away when I was done.

Pink Lemonade Cupcakes

Big Mistake.  After this happened I remembered that I tried this before and the plastic storage bag didn’t hold up. I’m a clumsy ox on a good day so you can just imagine the freaking mess I had going on here.  I’m also a stupid ox for doing this before and not learning my lesson.

Pink Lemonade Cupcakes

Man down!

Of course it had to have been one that was already frosted.

Pink Lemonade Cupcakes

I tried to make my cupcakes as pretty as the ones that lady had on her page, but get real. It’s a cupcake and I couldn’t be bothered because it felt too much like crafting to me.

The most shocking thing? Everybody liked these cupcakes! They liked the normal ones and they liked the ones that I put blueberries in. The recipe is definitely a winner in this house. Do I think I’ll make them again? Maybe someday if I am completely over normal cupcakes. But I just don’t know if it’s worth the hassle of tracking down pink lemonade mix and lemonade concentrate. Eh, I guess I’m on the fence about it.  They’re good.  Not great.  I would probably just stick with chocolate, white or yellow.

Pink Lemonade Cupcakes

Besides, look what it did to poor Felina!

Pink Lemonade Cupcakes - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Dessert, Snack
Cuisine: Zimbabwe-an
Serves: 12
  • Cake:
  • 1 Box of white cake mix + whatever ingredients the box calls for (usually eggs, oil, water)
  • 1 tsp lemon zest (use fresh if you're fancy; the dried stuff from the grocery store if you're not)
  • 2 tsp vanilla extract
  • 3 Tbsp sweetened pink lemonade drink powder (I'd avoid the stuff with artificial sweetener, but you do what's in your heart)
  • Frosting:
  • 1 lb. powdered sugar
  • 3-5 Tbsp frozen pink lemonade concentrate, melted
  • 1 tsp vanilla
  • ½ C softened butter
  1. Make your cake:
  2. Preheat the oven according to the instructions on the box.
  3. If you're making cupcakes, line your muffin tin with cupcake liners. If you're making a cake, spray your cake pan with Baker's Joy or Pam or whatever cheap knockoff you use. NO JUDGEMENT HERE.
  4. Mix cake batter following the instructions on the back of the box; add in lemon zest, vanilla, and pink lemonade powder. Bake according to the instructions on the box.
  5. Cool.
  6. Make your frosting:
  7. Beat the softened butter on med-high speed until it's pale and creamy; about 2 - 3 minutes.
  8. Reduce speed and add powdered sugar ½ cup at a time. Make sure the powdered sugar is well incorporated before you add the next ½ cup of sugar. When all the sugar has been added, turn the speed to high.
  9. Add vanilla and then melted pink lemonade concentrate until you've reached your desired consistency.
  10. Beat until the frosting is smooth.


Blueberry Pudding Cake Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Blueberry Pudding Cake, found over at Southern Food. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice. I was on vacation in Maine last week (well really, the week before. What day is it, again?) and while I was there we spent a day shopping in Freeport (where the now-massive LL Bean store is located). We stopped at the bread store, When Pigs Fly, because they have the MOST amazing bread. I bought a loaf of Brown Sugar Cinnamon Swirl and Maple Walnut Banana and they were SO good (especially the cinnamon) that I swore to myself that when I got home, I was going to take up artisan bread making.

(When I actually GOT home, I amended that statement to “…someday.”)

One of the things they had at When Pigs Fly that I thought about buying but didn’t, since I was buying so much bread (and I don’t actually eat that much bread, anyway – I ended up sending most of it home with Danielle, who was visiting from Rhode Island) was a Lemon Blueberry Bread Pudding Cake. I didn’t buy it, but the idea of it sat in my head, and so when I got home, I asked my BFF Google to help me out. I found a bunch of recipes, and just mostly randomly decided on this one because I had all the ingredients for it.

(Upon reflection, and after looking at the picture of the original bread pudding cake, the end result that I got looked (and probably tasted) nothing like the cake at When Pigs Fly.)


PuddnCake (2)

Blueberries, lemon juice, flour, baking powder, salt (not pictured), cinnamon (recipe called for nutmeg, which I don’t care for), sugar, milk, egg, melted butter, vanilla, cornstarch, boiling water (not pictured).

To start with, the recipe says you can use fresh or frozen blueberries. I opted to buy a pint of fresh this time, but next time I will definitely go ahead and use the frozen. Also, the recipe calls for nutmeg, which I really don’t care for, so I substituted cinnamon, which I love.

First you’ve gotta pick through your blueberries and pick out any that are green or underripe, and pull off any stems that were left on the blueberries. Then place the blueberries in the bottom of an 8×8-inch baking dish. Sprinkle the lemon juice over the top of the blueberries and set the dish aside.

Put all your dry ingredients (flour, baking powder, salt, nutmeg/ cinnamon, and 3/4 c. sugar) in a mixing bowl and mix it together (which only takes a few seconds). Then add your wet ingredients one by one (milk, egg, melted butter, vanilla) until combined.

PuddnCake (3)

PuddnCake (4)

Spread the batter over the berries & lemon, which have been hanging out in the baking dish waiting for you to hurry the hell up.

PuddnCake (6)

PuddnCake (7)

Now, the next part of the recipe calls for you to mix 1 cup of sugar with 1 Tablespoon of cornstarch and spread it over the top of the batter. Upon reading the comments to the recipe, I found that a few people mentioned that that was way too sweet. So I reduced the sugar to 1/2 cup and kept the cornstarch at 1 Tablespoon, mixed them together, and sprinkled it over the top of the batter.

PuddnCake (8)

Then I made Fred pour the cup of boiling water over the top of it all.

PuddnCake (9)

At this point, Fred was like “I don’t think I’m going to like this” and I was all “Shut up, you judgmental asshole.”

I put it in the oven and set the timer so I’d check it at 35 minutes (the recipe calls for cooking it 40 – 50 minutes). Then Fred said “Let’s run to Lowe’s! I need to get more PVC for my tree-watering system!” and I said “Will we be back in 35 minutes?” and he was all “YEAH, it’s only 10 minutes away!” and I was all “Well, stop yapping and let’s go!”

So we went to Lowe’s, and I fretted and worried the entire time that the cake was going to be done long before we got home (though that didn’t stop me from wasting time in the garden section), but Fred got his PVC and bought two more apple trees (when these trees all start producing for real, we are going to be seriously screwed), and we headed home.

“It would suck if we got into an accident right now!” Fred said. Har har.

We got home, and I ran inside, and of course the timer was already beeping. I opened the oven door expecting to find a burned mess, but instead found a lightly browned cake looking back at me. I decided it was done and pulled it out and let it cool.

When it had cooled a little, I scooped some out. There was quite a bit of blueberry-colored sauce on the bottom of the pan, so I scooped it out and drizzled it over the top of my cake. It was still pretty hot, and I ate it and it was okay. Not anything I’d necessarily want to make again, but y’know. Not bad.

PuddnCake (11)

Fred came in about half an hour later and got a piece, and before he ate any of it, he was like “This is going to suck, isn’t it?” Then he ate it, and he went and got another small piece.

“Really?” I said. “You think it’s that good?”

I went and tried another small piece. And somehow, in the cooling of the cake, it went from “Meh” to “HOLY CRAP GET AWAY FROM THAT CAKE IT’S ALL MIIIIIIIIIINE.” Between the two of us, we finished off that cake by the end of the night, and I’m not even embarrassed to admit that. It’s funny how something as simple as letting the cake cool makes it so much better.

For some reason I thought it was going to be a dense sort of cake, but the cake part wasn’t dense at all, it was light and flavorful and not too sweet (upon talking to Fred about it, he’d like it to be sweeter, so next time I’m going to use 3/4 cup of sugar, instead of 1/2 cup, mixed with the cornstarch). The sauce was tasty, and of course there were all those blueberries – blueberries are my favorite fruit by far.

I actually think that if you substituted sweet cherries or raspberries or peaches, possibly even chopped apple, that it would turn out really good as well.

This recipe’s going into regular rotation without a doubt. If I’d had a bag of cherries in the freezer – I usually do, but I can’t seem to find any – I would have made a cherry pudding cake to go with dinner (or maybe AS dinner) today.

PS: I know, I know, no cats in this week’s pictures, either. I completely blanked on it, because I am an airhead. Next week, I promise! (Unless I forget.)


Nance’s Take:

Robyn picked this recipe because she is evil and knows that I don’t keep blueberries laying around!  But I fooled her this time because I had exactly one bag of blueberries in my freezer.  My uncle gave these to my mother and I was amazed when I found out that there were exactly two cups inside the bag.  Bullet dodged!

This cake looked simple enough to me.  I glanced at the ingredients to make sure I had everything and went about my merry way.


Note: Do not send children home with decent bakeware if you ever expect to see it again. Alex Michael return my 8×8 Fiestaware® pan immediately!  This coming from a woman who still has a spring form pan she borrowed from her friend at the beginning of April.  Sorry, Regan!  I suck, but you knew that already!


The ingredients are pretty simple. The only unique one (for lack of a better word) was nutmeg. I was a little bit leery of it because my husband is already a weirdo about things like that and I was afraid if he saw me putting it in he would pre-judge. Although, in all fairness, Rick has been incredibly open and receptive to all of the new foods that we have been trying. I believe it’s because Robyn is involved and she can do no wrong in his world (yes, she has him fooled too).  So now he’s all about trying the new things regardless of his pre-conceived notions. The ultimate test will be when I get him to try something with cabbage in it. Sauerkraut for the win!


Does anybody else pull out a bunch of stuff that they do not probably need in order to make a recipe? I think I used three of these things and the others were just in my way. I get a kick out of how my favorite measuring cups are in the back. The others are just cheapies that I bought whenever I happened to see them. The reason the ones in the back are my favorite are because the writing can’t come off (it’s molded into the plastic) and that they have a 2/3 and 3/4 cup. I don’t even know why I keep the other ones. Probably so I can make a mess like I have here and act all put-upon when I have to move them. Or wash them when I didn’t even use them because I spilled flour or some shit all over the place. My life. So full of angst and uncoordinated cooking.


I mixed up the batter and poured it over the blueberries.  Pretty uneventful.


Sugar and corn starch.  Yes, I spilled it on the counter.  I am seriously challenged when it comes to clean cooking.


Holy sugar, Batman! I stopped myself from digging out a spatula to smooth out the sugar because this site is the real deal and y’all need to know (and most of you already do) that sometimes a hand does the job quicker. Yes, those are my fingerprints all over the sugar. This web site isn’t about impressing people with artistic photographs and gourmet blogging. This site is about two women who cook, eat and tell you what we think. Period. Because that’s what most people do. If you have time for impressive gourmet cooking and photography, good on ya. But we figured at the beginning that there is no point in being who we’re not so hello, hands as convenient cooking utensils!


This part freaked all of us out. My mom and husband just stood back and wondered if I had lost my mind. And one of them (Rick) wondered if he was going to have to run to the store to buy blueberries because I bombed a recipe.


It filled it to the top and I carefully carried that bitch over to the oven.  Even managed to step over Fat Sadie and not spill a drop.  That is a major accomplishment and I wish I could give myself a medal.


This is what it looked like when it was done. The picture on the web site showed it flipped over, but when I googled other pictures of this recipe it was just spooned out. What I’m saying is that I questioned the flipping over of this cake because I imagined the mess and my imagination told me to shut the fuck up with my dumb ideas.


Now this pissed me off. I have a self-cleaning oven and although I’m sure it beats the hell out of scrubbing, I still hate the smell and time that it takes. FOUR freaking hours of that stinking mess and it has a safety lock that means I can’t stop that shit once I start it. I had just cleaned my oven not two days before and now I had blueberries and sugar all over the place.  Oh, I was so MAD.


We weren’t sure how to get this cake out. I tried the spatula first and then I went with a spoon. I tried a bit when it was still warm and decided to make the family try it when it was cool. It was still messy when it was cooled, but tasted much better.


This is what I ended up with. It’s blueberries with a cake-type top and then the cake has a thin crust-like coating. Everybody raved about how good it was, but everybody also mentioned that it was way too sweet. I figured as much with all that sugar! The nutmeg really added something special to it though. I was surprised and glad that it was included as an ingredient.


Felina gave it a shot, but was pretty much unimpressed.


Sadie ate it, but most definitely felt some guilt about it. Heh.

After discussing it (to death) we decided that it was a good cake, but much too sweet for this family. I’ll be honest, after we all tried a piece it sat in the refrigerator untouched until garbage day (but it did firm up nicely while in the refrigerator). We probably won’t be making it again. But the good news is that it means we can try other recipes that include blueberries until we find the right one!


Blueberry Pudding Cake - Nance & Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: dessert, snack
Serves: 9
  • 2 c. blueberries, fresh or frozen
  • 2 T lemon juice
  • 1 c. all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground nutmeg (or cinnamon)
  • ¾ c. sugar
  • ½ c. milk
  • 1 large egg
  • ¼ c. melted butter
  • 1 tsp vanilla
  • 1 c. sugar (I used ½ c. sugar - will probably use ¾ c. sugar next time)
  • 1 T cornstarch
  • 1 c. boiling water
  1. Place blueberries and lemon juice in an 8x8-inch baking dish. In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg (or cinnamon), and ¾ c. sugar.
  2. One by one, add milk, egg, melted butter, and vanilla, beating well after each addition.
  3. Spread over berries & lemon juice.
  4. Mix 1 c. (or ½ c. or ¾ c., depending on how sweet you want it) with cornstarch and sprinkle over batter.
  5. Pour boiling water over all.
  6. Bake at 350ºF for 40 - 50 minutes.
According to the comments to the original recipe, this recipe can be doubled and baked in a 9x13-inch baking pan.