Pink Lemonade Cupcakes

INGREDIENTS

1 1/2 cups

all-purpose flour

3/4 cup

sugar

2 tsp

baking powder

1/2 tsp

salt

8 tbsp

butter (room temperature)

1/2 cup

buttermilk or sour cream (room temperature)

large eggs (room temperature)

2 tsp

vanilla extract

1 1/2 sticks

or 12 ounces butter (at room temperature)

3 oz

cream cheese (I use the low fat, not no-fat at room temperature)

6 tbsp

pink lemonade concentrate (from frozen concentrate)

1 tsp

vanilla extract

8 cups

powdered sugar

milk or half and half (as needed)