Preparation Steps

• For the cupcakes: Preheat oven to 350 degrees F. Mix together the cake mix, oil as instructed on the box, buttermilk, and eggs.
• Line cupcake tins and fill each cup about 3/4 full. This recipe yields approximately 18 cupcakes.
• Bake for 12-15 minutes, or until cupcakes are cooked through and spring back when lightly touched.
• For the frosting: Add the butter, pink lemonade concentrate, vanilla extract, and salt to the bowl of a stand mixer. Mix on medium speed with the whisk attachment until combined.
• Increase the speed to high and mix for 3-5 minutes until the mixture is light and fluffy, stopping to scrape down the sides as needed.
• Add half of the powdered sugar. Mix on low speed until combined, then increase speed to medium and whip for 1 to 2 minutes.
• The frosting should have a medium consistency, perfect for piping. If too thick, add a little more lemonade concentrate. If too thin, add 1/4 cup of powdered sugar at a time and whip to combine until sturdy.
• Once cupcakes are completely cooled, pipe frosting onto them using your favorite tip (M1 tip recommended).
• Garnish as desired.