Not to be confused with Pink Lemonade Cupcakes. I think these definitely turned out better than their pink predecessors. I had initially planned on making this a cake, but cupcakes are so much easier when you plan on giving them away... not to mention cuter, in my opinion.

Ingredients:

- 1/4 C butter
- 1 C sugar
- 2 eggs
- 1/4 C + 3 tbsp frozen lemonade concentrate, thawed
- 2 tsp vanilla
- 2 C flour
- 1 tsp baking powder
- 1/s tsp baking soda
- 1 C buttermilk

Directions:

- Preheat your oven to 350.
- Mix together your dry ingredients in a small bowl (flour, baking powder and soda).
- Beat together the butter and sugar. Then add the eggs.

- Add lemonade concentrate and vanilla.

- Add about 1/3 of your flour mixture, mix. Add 1/2 C buttermilk, mix. Repeat this process with the rest of your dry ingredients and buttermilk.
- Line/prepare your cupcake pan (or 9 x 13 cake pan). Use 1/4 C for each cupcake.


- Cupcakes: bake for 22 to 25 minutes. Cake: bake for 30 to 35 minutes. Check with a toothpick to see if completely cooked (no batter will stick to it).
- Let them cool before icing!


Sadly, I did not get to ice these (due to many different things, but for one Clark kept eating them before I got to them). The recipe listed below for the icing is from the original recipe (which you can view here). I did not get to alter, or even try it, just so ya know!

Frosting:

- 1/3 C butter, room temp
- 3 to 4 C powdered sugar
- 1/3 C + 2 tbsp lemonade concentrate, thawed
- 1 tsp vanilla

Directions:

- Beat the butter until smooth. Add 1 C of powdered sugar and 1/3 C of the concentrate. Mix.
- Add the vanilla and gradually add the rest of the powdered sugar, as needed for consistency.