Lemonade Cupcakes

Ingredients

• x
• x

Preparation

1. Lemonade Cupcakes
2. 1 (6-ounce) can frozen lemonade concentrate, thawed
3. - 1 (18.25-ounce) package white cake mix
4. 1 (8-ounce) carton sour cream
5. 1 (3-ounce) package cream cheese, softened
6. - 3 large eggs
7. 1 (12-ounce) can cream cheese frosting
8. Garnishes: chewy candies, colored sugar, and candy sprinkles
9. Remove 2 tablespoons lemonade concentrate from can, and reserve for
10. another use.
11. Combine remaining concentrate, cake mix, and next 3 ingredients in a
12. mixing bowl. Beat at low speed with an electric mixer until moistened.
13. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon
14. batter into 30 paper-lined muffin cups, filling each three-fourths full.
15. Bake at 350F for 22 minutes or until a wooden pick inserted in center
16. comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes
17. from pans; cool completely on wire rack. Spread evenly with frosting.
18. Garnish, if desired. Yield: Makes 30 cupcakes.