Lemonade Cupcakes

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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.


October 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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