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Pink Lemonade Cream Cheese Frosting

This sweet and tangy Pink Lemonade Cream Cheese Frosting is a classic summertime flavor combination. The bright flavor of pink lemonade and cream cheese pair beautifully together making it a delicious option for sheet cakes, layer cakes or  as a frosting for cupcakes and cookies.
Pink Lemonade Cream Cheese Frosting

Easy Pink Lemonade Cream Cheese Frosting Recipe

Cream cheese frosting in any flavor just adds a level of decadence to many different flavors of cake or cupcakes, doesn’t it? This creamy pink lemonade frosting dresses up any cake and takes the flavor straight to the moon. I love to bake, but I realize it can be intimidating to many people. This delicious frosting will dress-up a boxed cake mix in a hurry.
lemonade frosting in a mixing bowl

Pink Lemonade Cream Cheese Frosting

I have to say, even though this icing is pink, my boys don’t seem to mind. It provides the perfect backdrop for sprinkles if you’re planning a party. The pink color compliments fresh berries like strawberries, raspberries, cherries and blueberries, too. A really cute way to decorate these cupcakes, is with a colorful paper straw readily found in the party section of most stores such as Target and Walmart as well as craft stores like Michaels. It’s a fun and inexpensive way to present a simple cupcake and take it to another level.

Cupcake with Pink Lemonade Cream Cheese Frosting

How to Make the BEST Pink Lemonade Cream Cheese Frosting Recipe

  • Ingredients you’ll need to make homemade Pink Lemonade Cream Cheese Frosting: Butter, plain cream cheese, frozen pink lemonade concentrate, lemon zest, vanilla extract, powdered sugar and red or pink food coloring.
  • Kitchen tools you’ll need: A stand mixer or hand mixer, measuring cups and spoons, large bowl and large non stick spatula or spoon to scrape the bowl.
  • You can adjust the intensity of the color by adding food coloring until it reaches your desired level of color.
  • You can also use plain Neufchatel cheese in place of full fat cream cheese for a lighter frosting.
  • This frosting recipe will make around 6 cups of frosting. That means you’ll have enough to frost 36 cupcakes, one 3 layer [8] inch layer cake, and more than enough for a standard 13 x 9 sheet cake
  • You can use this classic flavor combination to frost  Sour Cream Angel Cakes or White Buttermilk Cake or your favorite vanilla or butter cake cupcakes.
  • Store Pink Lemonade Frosting in an airtight container chilled in the refrigerator for up to one week.
  • You can also freeze this frosting for up to 2 months. Thaw in the refrigerator prior ot using.
  • After chilling, you’ll need to beat the frosting with an electric mixer prior to use.



Cupcake on a plate with Pink Lemonade Cream Cheese Frosting

More Easy Frosting Recipes to Make

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5 from 1 vote

Pink Lemonade Cream Cheese Frosting

Prep Time10 minutes
Total Time10 minutes
Course: Cakes, Dessert, Frosting, Icing
Cuisine: American
Keyword: pink-lemonade-cream-cheese-icing
Servings: 6 cups
Calories: 722kcal
Author: Melissa Sperka


  • 1 cup salted butter softened
  • 8 oz softened cream cheese
  • 4-5 Tbsp frozen pink lemonade concentrate thawed
  • 1 Tbsp lemon zest
  • 1 tsp pure vanilla
  • 1 tsp lemon extract
  • 5 cups powdered sugar
  • red or pink food coloring


  • Using an electric mixer, cream together the softened butter and cream cheese in a large bowl. Beat for 3 minutes on medium-high speed until fluffy and pale yellow in color.
  • To the bowl add vanilla, lemon extract and lemon zest, beating just until combined.
  • Lower the speed of the mixer, and begin to add the powdered sugar, alternately with the thawed pink lemonade concentrate. Stop and scrape the sides of the bowl periodically, so all of the ingredients will combine.
  • Add a few drops of red or pink food coloring until it reaches desired color.
  • After all of the ingredients have been added, increase the speed of the mixer and beat on high speed for 2-3 minutes or until fluffy and no lumps remain.
  • Store chilled in an airtight container for up to one week. Beat using a mixer prior to using.


6 cups to frost: 36 cupcakes, one 3 layer [8] inch layer cake, more than enough for a standard 13 x 9 sheet cake


Serving: 1cup | Calories: 722kcal | Carbohydrates: 108g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 538mg | Potassium: 126mg | Fiber: 1g | Sugar: 104g | Vitamin A: 966IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    I baked a white Duncan Hines cake (no time for scratch), in which I added 1 tsp lemon extract and lemon zest. I made this lemon frosting recipe exactly as written, and it was the hit of Easter dinner this year. The lemon flavor is bright and delicious.

  2. Delicious frosting! I used it on pink lemonade cupcakes (lemon cake mix with 4 egg whites instead of 3 whole eggs and few drops of red food coloring); topped them with a sprinkle of pink sanding sugar, small half-slice of lemon jelly candy and a drained maraschino cherry on the stem. Very popular at our block party!

  3. Hi Linda! Other than cooking with it, which is not often at all, I don’t either. Sounds like it would be a fun and delicious drink without it! 🙂 Thanks for sharing your memory. ♥ Melissa

  4. Melissa- I don’t know whether you and your family/friends drink whiskey. I don’t care for it now, but when I was growing up my folks used to take a defrosted container of the frozen pink lemonade concentrate, add about a container of whiskey, lots of ice cubes and blend up whiskey sours. Garnish with cherries or other fruit. (frugal me, always thinking of ways to use up the opened, unused lemonade concentrate)

    1. I just saw you’re homemade lemonade recipe. Haven’t tried it yet but I can say without actually knowing, it’s gonna be bomb!! Just by the reading the ingredients, I know it is. I’ve tried a few other recipes from you that are simply delicious and the recipes are “no fail” easy to understand.
      My family and I appreciate your hard work.

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