Lemon-Lime Cupcakes

FOR CUPCAKES:

Preheat oven to 350º. Line 2 standard muffin pans with baking cups.

Using a mixer, beat 2 sticks butter and the granulated sugar until creamy. Gradually beat in eggs, egg white and oil. Scrape down the sides of the bowl and mix again.

In a medium bowl, whisk together the flour, baking soda, baking powder and 1 teaspoon salt. On low speed, start adding the dry ingredients into your wet ingredients, a little at a time. Then add the lemonade concentrate, mixing until fully incorporated.

Fill each cupcake liner about three quarters full with batter. Bake until the cupcakes spring back when gently touched, about 15-20 minutes (I did mine for 15 because I like them a little underdone). Let cool completely before icing.

FOR ICING:

Cream butter, cream cheese, juice and zest in a large bowl with an electric mixer until light and fluffy. Add 4 cups confectioner’s sugar, one cup at a time. Continue beating until light and fluffy.

If icing is too thin, add additional confectioner’s sugar 1 tablespoon at a time until desired consistency is reached.