Add easy lemon flavor to basic white cupcakes by stirring frozen lemonade concentrate into the white cake mix batter. Top the cupcakes with canned cream cheese frosting and decorate with an assortment of colorful candies.
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-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 candies, colored sugar, and candy sprinkles
How to Make It
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.
I was not a big fan of these. I did cook these as mini cupcakes which might have been an issue. The flavor was actually fine, it was just the texture of the cake. They were dense and sticky, which is just not what I want from this kind of cake. I would not make them again.
These cupcakes are truly delicious - the entire PTA asked for the recipe after bringing them to a function. I fill the cupcakes (or between two cake layers if we elect to do a cake rather than cupcake) with strawberry or raspberry filling, make homemade cream cheese frosting and top with candied raspberries or fresh strawberries.
I love lemon and new recipes! So I made the cupcakes for a church fellowship and they were good. However, in the 1st half of the recipe, it states to remove 2 tablespoons of the lemonade and save for another use. I was assuming the other use was for later on in that particular recipe. So I added that extra lemonade to the cream cheese frosting which made the frosting way too tangy. We just added sugar sprinkles for extra topping. I will try this recipe again!!
This recipe calls for a 6 oz can of lemonade, which I have never seen before. I have only ever bought 12 oz cans and ruined my first two batches of cupcakes because I did not read carefully enough! So if you make this recipe, be aware of this and don't use the whole 12 oz can!
Otherwise, this recipe was really good, considering I don't like cake at all. I did not add the gummy worms. Just used cream cheese icing and sprinkles.
Made these for a staff picnic today. Delicious with a kick of lemon. Perfect compliment with the cream cheese frosting and sour gummy candies. I used gummy worms and watermelons. If you're looking to make the cupcakes pink, I would add a drop or two of red food coloring while mixing the batter.
Good. very rich and lemony. Perhaps a bit too sweet/rich with the cream cheese frosting. Next time I will make it in a bundt cake pand or a loaf pan and drizzle a surgar glaze over top. I tried the idea of using pink lemonade--don;t bother, the final product in not pink
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