Pink Lemonade Cupcakes

Change of plan for the wedding luncheon I'm helping with!  Cupcakes instead of sheetcakes!

1 box white cake mix

1/3 cup pink lemonade concentrate

½ cup buttermilk

3 eggs

2-3 drops red food coloring

Mix together all ingredients until smooth.

Pour batter into paper liners and fill ¾ full.

Bake 15-18 minutes at 350 degrees or until cake springs back when lightly touched.

Cool completely before frosting.

Pink Lemonade Cream

8 Tbsp. (1 stick butter, room temperature

3 ¾ cups powdered sugar, sifted

3-4 Tbsp. Milk or cream

1-2 drops red food coloring

2 tsp. lemon extract

--Place butter in a large mixing bowl.  Beat until light and fluffy, about 30 seconds.  Stop the mixer before adding the sugar to avoid a large mess.

Add sugar, 3 Tbsp. milk or cream, food coloring, and lemon extract.  Beat frosting starting on slow speed and increasing your speed until frosting is nice and creamy.  Add up to 1 more Tbsp of milk or cream if frosting is too thick.