Cupcake of the Week: Pink Lemonade

Introducing . . . a new feature:  THE CUPCAKE OF THE WEEK.  Will keep this up until I get tired of it - or run out of recipes.

Keep these yummies in your vest pocket for next Mother's Day, or break them out for your next girly occasion (bridal or baby shower, whatever).  They are PINK, y'all.  Really, REAAAAAAAAAALLY pink.

PINK LEMONADE CUPCAKES

1 cup frozen pink lemonade concentrate, thawed

1 box white cake mix
3 egg whites
2 T vegetable oil
Pink Lemonade Frosting (recipe follows)

Combine all ingredients in bowl of stand mixer and mix on low for 30 seconds, then increase to medium speed for up to 90 seconds. (Don’t overmix; batter should appear lumpy.) Spoon batter into prepared cupcake pan, filling cups between 2/3 and ¾ full. Bake at 305 degrees for 25 minutes. Remove pan from oven and cool 5 minutes before removing cupcakes to baking rack to cool completely. Top cooled cupcakes with Pink Lemonade Frosting.

Pink Lemonade Frosting:  Beat together 1 lb. powdered sugar and ½ cup (1 stick) softened, unsalted butter. Add 3 T of the remaining frozen pink lemonade concentrate, 1 tsp. vanilla and 1 tsp. finely grated lemon zest, and beat until all ingredients are combined.