1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil
1 recipe Lemon Buttercream Icing (recipe follows)
For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.
In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate.
Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).
Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full).
Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake.
Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.
Once the cupcakes have cooled, make the icing and ice the cupcakes.