Pink Lemonade Cupcakes

I made these delicious Pink Lemonade Cupcakes for my friend, Casey's, engagement party, slightly modifying the recipe from Erica's Sweet Tooth.  They were a hit!  Perfect for a warm summer day!  I decorated with thin lemon slices, straws cut in half and cocktail umbrellas to add to the cuteness factor.



Pink Lemonade Cupcakes
For Pink Lemonade Cake:
1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites

- Preheat oven to 350 degrees and line 24 muffins tins with liners
- Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 25 minutes, or until cake tester comes out clean
- Allow cupcakes to cool before frosting
 
Pink Lemonade Buttercream:

3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
Pink food coloring

- Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined
- Increase speed to medium-high and beat until frosting is light and to your desired consistency
- Frost your cupcakes with as much or little frosting as you wish

Recipe yields 24 cupcakes