Vanilla Cupcakes with Pink Lemonade Buttercream

For cupcakes:

1 ½ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons butter, room temperature
½ cup buttermilk or sour cream, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract

Buttercream:

1 ½ sticks or 12 ounces butter, at room temperature
3 ounces cream cheese (I use the low fat, not no-fat) at room temperature
6 tablespoons pink lemonade concentrate, from frozen concentrate
1 teaspoon vanilla extract
8 cups powdered sugar
milk or half and half, as needed