2 1/2 cups flour
1 tbsp. lemon zest
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
2 cups sugar
2 tsp vanilla extract
1/2 cup pink lemonade concentrate
1 cup buttermilk
Preheat oven to 350F Line 24 muffin tins with liners
In a small bowl, combine flour, baking powder, lemon zest, baking soda and salt. Set aside.
In bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Beat in eggs one at a time. Mix in vanilla and pink lemonade concentrate. On low speed, alternate adding flour mixture and buttermilk to creamed mixture. Starting with the addition of flour mixture, then buttermilk, then flour, then buttermilk then remainder of the flour.
Mix until just combined. Fill prepared muffin cups 3/4 full and bake for 20-22 minutes. Tops will spring back lightly when touched and a toothpick inserted into the middle will come out clean.