2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1/2 cup Butter, softened
1/2 cup frozen lemonade concentrate, thawed
1/4 cup milk
6 tablespoons Butter, softened
3 cups powdered sugar
4 to 5 tablespoons frozen lemonade concentrate, thawed
Candy fruit slices, cut as desired
Heat oven to 350°F. Line 18 muffin pan cups with paper liners. Set aside.
Combine flour, baking powder and baking soda in small bowl. Set aside.
Combine sugar and 1/2 cup butter in large bowl. Beat at medium speed until creamy. Add eggs, 1/2 cup lemonade concentrate and milk; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl often, until well mixed.
Fill prepared muffin cups 2/3 full with batter. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Meanwhile, place 6 tablespoons butter in medium bowl; beat at medium speed until creamy. Continue beating, scraping bowl often and gradually adding powdered sugar and enough lemonade concentrate for desired frosting consistency. Frost cooled cupcakes. Garnish with candy fruit slices, if desired.