Instructions

For the Cupcakes:

1. In a small bowl, whisk together the egg whites, milk and lemon zest. Set aside.
2. In a large mixing bowl, combine the butter and sugar. Beat for 2-3 minutes until smooth.
3. Add in the cake flour, baking powder and salt. Beat until combined.
4. Add the egg mixture and beat on high for 2 minutes.
5. Slowly add the pink lemonade. Beat another 2 minutes until fluffy.
6. Drop the batter into cupcake tins with liners (about ⅔ full). Bake at 350°F for about 15 minutes.
7. Remove and cool completely before frosting.

For the Frosting:

1. Beat butter for 4 minutes with whisk attachment on an electric mixer. You want the butter to be smooth and pale in color.
2. Add powdered sugar and pink lemonade. Beat an additional 3-5 minutes, until smooth and fluffy (scrape down sides of bowl as needed).
3. Add food coloring if desired.
4. Pipe onto cupcakes (I used an open tip) and add sprinkles immediately.