Wow, I feel like everything’s on PINK overload lately. Not sick of it….yet. Good thing, too, so I can share these absolutely delicious, prettily Pink Lemonade Cupcakes with you! The best part, in my opinion, is the Lemonade Buttercream Frosting….yum! My sis-in-law made them with my kiddos while Hubby and I went on a day-date for our anniversary, so the kids think they’re THEIR cupcakes. As long as they share a bit 😀

1 cup All-purpose Flour

2 tsp. Baking Powder

1/8 tsp. Salt

1/2 cup Granulated Sugar

1/4 cup Vegetable Oil

2 Egg Whites

1/3 cup Frozen Pink Lemonade Concentrate, thawed

1/4 cup Buttermilk

2-4 drops Red Food Coloring

Preheat oven to 350 Degrees F. Spray or line a muffin pan. Set aside.

Mix the Flour, Baking Powder and Salt together in a small bowl.

In a separate, large bowl, mix the Sugar, Oil, Egg Whites and Pink Lemonade Concentrate. Pour the Buttermilk and flour mixture into the sugar bowl at the same time, mixing until smooth.

Add a few drops of Red Food Coloring until you reach your desired shade of pink.

Fill the muffin liners about 3/4 of the way full with the batter. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Remove cupcakes from oven and allow to cool completely before frosting.

3 cup Powdered Sugar

3 tbsp. Powdered Sugar

8 tbsp. (1 stick) Butter, room temperature

1/8 tsp. Salt

2 tbsp. Pink Lemonade Concentrate, thawed

2-4 drops Red Food Coloring

Add all of the ingredients EXCEPT the food coloring into a bowl and mix until combined. Add a few drops of Red Food Coloring until you reach your desired pink/redness.

Beat until the frosting is the desired consistency, fluffy but semi-stiff peaks.

Frost the cupcakes, and ENJOY!