These cupcakes are incredibly moist with a big hit of citrus and a perfectly pink cream cheese frosting - the perfect treat for a special someone!
Preheat oven to 350 degrees Fahrenheit and line cupcake tins with paper or spray with nonstick cooking spray.
Combine all cupcake ingredients in the bowl of a stand mixer and mix - using the paddle attachment - until combined, about 3 minutes.
Fill cupcake tins ¾ full with batter. Bake in 350 degree oven for 24-26 minutes, or until a cake tester inserted into the center comes out clean.
Let cool for 5 minutes in tins, then remove from pan and let cool completely on a wire rack.
To make the frosting, combine all frosting ingredients (except food coloring) in the bowl of a stand mixer fitted with the paddle attachment.
Once all ingredients are combined and creamy, add food coloring and mix until desired color is reached.
Transfer frosting into a piping bag and cut off the tip. Pipe a generous amount of frosting onto each cupcake, but it doesn’t have to be pretty.
Once all cupcakes are topped, use a small butler’s knife or spatula to neatly spread the frosting over the top. Sprinkle white sanding sugar over top.
Store in covered container in refrigerator for up to 4 days.
*You will have extra frosting to spread on graham crackers, more cupcakes, a loaf cake, etc.