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For the cupcakes:
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1. Preheat oven to 350 F. Line 2 regular-sized muffin tins or 3 mini-sized muffin tins with cupcake liners, resulting in 24 cupcakes or 72 mini cupcakes.
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2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
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3. In a large bowl, whisk together sugar, oil, egg whites, lemon juice, and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
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4. Scoop batter into prepared muffin tins. Bake in preheated oven at 350 F until the tops of the cupcakes spring back when lightly touched (about 15-18 minutes for regular cupcakes, 9-12 minutes for mini cupcakes). Remove from oven and allow them to cool before frosting.
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For the frosting:
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1. In a medium sized bowl using an electric mixer, beat butter until creamy. Make sure you scrape the sides of the bowl.
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2. Add lemon juice and pink lemonade concentrate until combined.
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3. Add powdered sugar as needed to reach a piping consistency.
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4. Add food coloring until desired color is reached. Pipe or spread onto the top of the cooled cupcakes.
