Pink Lemonade Cupcakes

For cake:

– Preheat oven to 350 degrees and line 2 12-count muffin tins with liners (24 total).
– Combine all of the cupcake ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
– Divide the batter evenly, filling the liners about 2/3 full.
– Bake cupcakes for about 25 minutes, or until cake tester comes out clean.
– Allow cupcakes to cool before frosting.

For buttercream:

– Combine all ingredients in an electric mixer fitted with a paddle attachment and mix on low until combined.
– Increase speed to medium-high and beat until frosting is light and to your desired consistency.
– Separate frosting in 2 bowls, add food coloring to one of the bowls, and decorate/pipe as you desire.
– You may need to double the buttercream recipe if you plan on piping tall frosting swirls on all 24 cupcakes like I did (that’s a lot of frosting per cupcake, just the way I like it!)