Pink Lemonade Cupcakes

Instructions

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1. - Preheat oven to 350°F. Place baking cups in muffin pan cavities.
2. - In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
3. - In a second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and lemon zest; mix well. Add flour mixture alternately with buttermilk, beating well after each addition. Spoon batter into prepared pan.
4. - Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cooling grid to cool completely.
5. - For icing, beat butter, shortening, zest and juice with electric mixer in large bowl until light and fluffy. Add confectioners' sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy. If desired, color icing with rose icing color.
6. - Pipe or spread icing onto cooled cupcakes. Garnish with lemon wedges, if using.