You asked for it, don't say I didn't warn you!

Pink Lemondae Cupcakes adapted from Confessions of a Foodie Bride

Next, I am trying out the Margarita Cupcake. I'll let you know how it works out! By the way these cupcakes were baked on Tuesday and they are all gone!

Here are my tips for this recipe. I only used 7 oz of the concentrate and 2 oz of water. The concentrate is pretty strong! But if you like that go for the full 9 oz! I also added 2 tbs of crisco to the frosting along with a little more salt to taste.

Pink Lemonade Cupcakes

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*

White cake mix (yes, the boxed stuff)

3 egg whites

2 Tbsp vegetable oil

Non-stick spray1 recipe

* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick comes out clean. Watch because they dry out fast! Remove the cupcakes and cool completely on a baking rack. Once the cupcakes have cooled, make the icing and ice the cupcakes.
Lemon Buttercream Icing

3 cups + 3 Tbsp confectioners sugar

1 stick unsalted butter at room temperature

1/8 tsp salt

2 Tbsp lemon

Add the butter, confectioners sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.