Pink Lemonade Cupcakes

INGREDIENTS
FOR CUPCAKES:

•  2 ½ cups all-purpose flour
•  2 ½ teaspoons baking powder
•  ¼ teaspoon salt
•  1 ½ cups granulated sugar
•  1 tablespoon lemon zest, from about 2 lemons
•  ¾ cup unsalted butter, softened at room temperature
•  2 large eggs, room temperature
•  2 teaspoons vanilla extract
•  ½ cup freshly squeeze lemon juice, from about 3 lemons
•  ¾ cup milk
•  a few drops red food coloring (optional)

FOR PINK LEMONADE FROSTING:

•  1 ½ cups unsalted butter, at room temperature
•  3-4 cups powdered sugar
•  1 lemon, zest + juice
•  a few drops red food coloring (optional)

INSTRUCTIONS
FOR CUPCAKES

1. Heat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine the sugar and lemon zest. Rub together zest and sugar until fragrant. Add in the butter and beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined after each addition. Beat in the vanilla extract and lemon juice. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat well after each addition. Beat in the food coloring if using.
4. Divide the batter into the prepared muffin tins. Bake cupcakes until the center springs back when touched and a tester comes out clean, about 18-20 minutes. Let cupcakes cool completely on a cooling rack.
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