Limoncello Cream Cupcakes

READY IN: 28mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • Cupcakes
  • 18 14
    ounces super moist white cake mix (I used Betty Crocker)
  • 12
    cup frozen lemonade concentrate, thawed (put the rest in the freezer you can use it for other recipes and this one!)
  • 3
    ounces cream cheese, room temperature
  • 3
    egg whites
  • 2
    tablespoons lemon zest (no pith)
  • Frosting
  • 1
    (12 ounce) can whipped cream frosting (I used Betty Crocker) or (12 ounce) can your favorite white frosting
  • 2
    tablespoons limoncello
  • Garnish
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DIRECTIONS

  • Preheat oven to 350.
  • In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
  • Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
  • I actually used those new foil liners - no pan necessary.
  • Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
  • While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
  • Refrigerate while you wait.
  • Cool cupcakes completely and then frost and sprinkle with zest.
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