Pink Lemonade Cupcakes

When I get an idea for something to bake and manage to find a great recipe its all my brain can think of until I actually get to bake it. So when I wondered if there was such a thing as Pink Lemonade cupcakes and then found a recipe(So happy to find it and a great bake blogger too) I was very excited. I think I managed to work it into every conversation at work.  And finally! Dreams became reality. These are yummy, the ladies at work loved them. Its such a different kind of cupcake. They tastes just like pink lemonade!

I will point out right now that I included drops of red food coloring. Totally optional but please do not go crazy with them or else they will make the cupcakes go not so nice looking. Just 1-2 drops will enhance the pink thats already there!

These are seriously the perfect cupcake for BBQ's and pool parties!

Pink Lemonade Cupcakes   (makes 24 cupcakes)
From Sweet Tooth

1 box white cake mix
3/4 cup frozen pink lemonade concentrate (thawed)
1/2 cup water
1/3 cup vegetable oil
4 egg whites
1 drop red food coloring (optional)

- 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 frosting:

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

- 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 away