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.
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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