Pink Lemonade Cupcakes - Vibrant and Citrusy Dessert Recipe - Recipes by Clare

Ingredients

• All-Purpose Flour: 1.5 cups, sifted, providing the base structure for the cupcakes.
• Baking Powder: 1.5 teaspoons, to help the cupcakes rise and become fluffy.
• Salt: A pinch, to enhance the flavors.
• Sugar: 1 cup, for sweetness.
• Eggs: 2 large, for binding and moisture.
• Butter: 1 stick (1/2 cup), softened, for richness and moisture.
• Vanilla Extract: 2 teaspoons, for flavor.
• Whole Milk: 3/4 cup, to add moisture and create a smooth batter.
• Lemon Curd: 1/2 cup, for a tangy filling inside the cupcakes.
• Confectioners’ Sugar: 4 cups, for the buttercream.
• Milk: 2 tablespoons, to help achieve the desired buttercream consistency.
• Lemon Juice: Juice of half a lemon, for a fresh citrusy flavor in the buttercream.
• Pink Gel Food Coloring: For a vibrant color in the buttercream.
• Yellow Gel Food Coloring: For a two-tone effect in the buttercream.