Lemonade Cupcakes

READY IN: 30mins
Recipe by AngelaTN

I made these for my 3 year old's birthday, and they were a hit! Very easy to make, very tasty, and just different enough to wow everyone. Recipe comes from Southern Living magazine.

Top Review by hushpuppy

I made this with pink lemonade and baked it as a cake in a 9x13 cake pan. I added the two tablespoons of lemonade to the canned frosting, which made it a little runny, but very delicious. My family absolutely loved this cake and I'm lucky to get a second slice! Thanks, Angela, for great summery treat!

Ingredients Nutrition

  • 170.09 g can frozen lemonade concentrate, thawed
  • 517.37 g box white cake mix
  • 226.79 g carton sour cream
  • 85.04 g cream cheese, softened
  • 3 eggs
  • 340.19 g canwhipped cream cheese frosting


  1. Preheat oven to 350.
  2. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
  3. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
  4. Beat with mixer until well blended.
  5. Spoon batter into paper-lined muffin tins, filling 3/4 full.
  6. Bake at 350 for 20 minutes or until cooked through.
  7. Cool completely before frosting.

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