Lemonade Cupcakes
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
30 cupcakes
- Serves:
- 1
ingredients
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 (18 1/4 ounce) package white cake mix
- 1 (8 ounce) carton sour cream
- 1 (3 ounce) package cream cheese, softened
- 3 large eggs
- 1 (12 ounce) can cream cheese frosting
-
Garnishes
- chewy decorative candies
- colored crystal sugar, and
- candy sprinkles
directions
- Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.
- Combine remaining concentrate, cake mix, and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened.
- Beat at high speed 3 minutes, stopping to scrape down sides.
- Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.
- Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.
- Spread evenly with frosting.
- Garnish, if desired.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.