Limeade Cupcakes

I've been wanting to make some pink lemonade cupcakes, but haven't had a reason to do so. I've restrained from making them since I cannot have 24 sugary, fattening cupcakes calling my name and begging to be eaten in the house. Until the perfect occasion came up, a church picnic! YAY!

I went to the store to gather my ingredients only to find out that Ingles was out of MinuteMade lemonade concentrate (or any other brand of lemonade concentrate)! But they did have limeade concentrate, so limeade cupcakes it was!

I think that they turned out pretty yummy. They were "too sour" for Hailey, but what does she know.

1 box of white cake mix
3/4 cup limeade concentrate (or pink lemonade if you prefer & can find it)
1/2 cup water
1/3 cup vegetable oil
4 egg whites

Pre-heat oven to 350 and line muffin pan with paper liners.
Combine all ingredients in electric mixer and mix on low for 30 seconds, then crank it up to medium for another minute. I took out about half the batter and colored it lime green then added it back to the white batter to give the cupcakes a "swirled" look. You probably wouldn't want to do that if you use the pink lemonade concentrate..... unless you're looking to confuse people. But I'm not here to judge, so go ahead.
Fill liners about 2/3 full and bake for approx 25 minutes.

frosting:
3 cups confectioners sugar
1 stick unsalted butter (softened)
3-4 tablespoons of limeade concentrate (this is more than the original recipe, I just like a lot of flavor)
pinch of salt

Mix all ingredients until combined. Then frost your cupcakes with big heaping gobs of this sweet goodness! And lick the beaters and bowl and knife and your fingers and counter top.... anywhere that you may have dropped some frosting.

I thought the straws were a cute touch (and did a great job of keeping the foil off of the top of the cupcakes for travel). Next time I think I'll add a little lime wedge and a maraschino cherry, cause I'm fun like that!

Recipe adapted from SweetTooth.