Lemonade Cupcakes With Lemon Cream Cheese Frosting

Name: Lemonade Cupcakes With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cupcakes, 24 serving(s)
Ingredients: 1 (6 ounce) can frozen lemonade concentrate, thawed; 1 (18 1/4 ounce) box white cake mix; 1 (8 ounce) carton sour cream; 3 ounces cream cheese, softened; 3 eggs; yellow food coloring (optional); 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 1/2 teaspoons fresh lemon juice; 1/2 grated lemon rind; 1 cup sifted powdered sugar

(5)

Recipe by Sassy in da South

This is a Southern Living recipe that is great. These can also be made with different types of lemonade, such as pink or raspberry lemonade.

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READY IN: 35mins

SERVES: 24

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

Cake
1

(6 ounce) can frozen lemonade concentrate, thawed
1

(18 1/4 ounce) box white cake mix
1

(8 ounce) carton sour cream
3

ounces cream cheese, softened
3

eggs
yellow food coloring (optional)
Frosting
4

ounces cream cheese, softened
2

tablespoons butter, softened
1 ¹⁄₂

teaspoons fresh lemon juice
¹⁄₂

grated lemon rind
1

cup sifted powdered sugar

DIRECTIONS

Cake: Preheat oven to 350 degrees.
Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
Add food coloring (if desired) and mix thoroughly.
Beat with mixer until well blended.
Spoon batter into paper-lined muffin tins, filling 3/4 full.
Bake at 350 for 20 minutes or until cooked through.
Cool completely before frosting with Lemon Cream Cheese Frosting.
Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
Store frosted goods covered in the refrigerator; bring to room temperature before serving.

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