• Preheat your oven to 350° F.
• In a medium bowl, mix together the flour, baking powder and salt until blended.
• In a large bowl or the bowl of your stand mixer, add the sugar, oil, eggs, pink lemonade concentrate and the vanilla and mix well.
• Pour the flour mixture about ? at a time, as you mix in between.
• Mix in the buttermilk, but do not over mix.
• Add a drop or two of your food coloring until you get the color you are looking for. I wanted a really soft pink, so I only added 2 drops.
• Spoon the batter into paper baking cups in a cupcake pan about ¾ full.
• Bake for 10-15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
• Allow the cupcakes to cool completely before frosting with Pink Lemonade Buttercream Frosting.

For Pink Lemonade Buttercream Frosting:

• Put the butter in a bowl and beat for about 2-3 minutes until its fluffy and a pale yellow color.
• Add the icing sugar and the pink lemonade concentrate. Mix well. If it’s too thick, add a Tbs at a time of Pink Lemonade Concentrate until you get the desired spreading consistency.
• Add your food coloring – however much you need for your desired results.
• Spread the icing on the cupcakes when they are cool, or use a pastry bag and pipe the icing on.