Lemonade Cupcakes

Ingredients

YIELD 24 cupcakes
  • 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
  • 1 (12 ounce) canwhipped cream cheese frosting

Instructions

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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