Preheat the oven to 375 and line a 12-cupcake pan with paper liners.

Sift the cake flour, baking powder, salt and lemonade powder together.

Cream the butter and (1/2 cup+ 1/3 cup) sugar together in a stand mixer for about 3 minutes. Scrape down the sides of the bowl.

Stir the milk, lemon zest and vanilla extract together in a small bowl.

Add to the flour to the butter mixture in 3 parts, alternating with the milk in two parts – flour, milk, flour, milk, flour. This keeps the mixture smooth.

In a separate bowl, whisk the egg whites with the cream of tartar until soft peaks form. Add the 3 Tbsp sugar and continue beating until stiff but not dry. Stir about 1/4 of the egg whites into the batter, and then fold in the rest. This will help the cake to rise. You can also add your food coloring if desired.

Distribute the batter evenly among the cupcake pans, about 2/3 full each, then bake for 15-20 minutes or until a toothpick comes out clean.

Let cool on a wire rack before frosting.

To make the frosting, beat the butter, powdered sugar, and lemonade concentrate until smooth.

Add food coloring as desired. Add a little powdered sugar if the frosting is too runny; add a little more concentrate if it is too stiff. Pipe or spread evenly onto the cooled cupcakes; then decorate with whimsy!