Pink Lemonade Cupcakes

These refreshing cupcakes turned out to be one of the most delicious things I've ever had the pleasure and privilege of putting in my mouth. They'd make a perfect dessert to pack in a summer picnic, and I can't wait to make them again when the grass is finally green! If you are a fellow lover of both cupcakes and pink lemonade, you seriously need to go make these immediately.

Ingredients:

• 1 package (about 18 ounces) white cake mix- without pudding in the mix
• 1 cup water
• 3 egg whites
• 1/3 cup plus 1/4 cup frozen pink lemonade concentrate, divided
• 2 tablespoons vegetable oil
• a few drops of red food coloring (to make a deeper pink, if you wish)
• 4 cups powdered sugar
• 1/3 cup butter, softened
• optional garnishes: lemon candies and pearl sprinkles

Steps:

1. Preheat oven to 350 degrees. Line muffin pan with standard paper baking cups. I used pink and yellow as accent colors, but anything works!
2. Beat cake mix, water, egg whites, 1/3 cup lemon concentrate (you can add more if you want a stronger flavor- I did!), oil, and red food coloring in a large bowl with an electric mixer at medium speed for 2 minutes or until well blended. Spoon evenly into muffin cups.
3. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan for 10 minutes, then remove and let cool completely.
4. Beat powdered sugar, butter, and remaining 1/4 cup lemonade concentrate in a medium bowl with an electric mixer at medium speed until well blended. Beat in food coloring until desired shade is reached.
5. Frost cupcakes, garnish with candy or anything else you want to use- be creative!
6. (Optional, but recommended) Eat multiple cupcakes in one sitting. Daydream of sunny summer days to come.