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
Remove 2 tablespoons lemonade concentrate from can, and reserve for
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 350F 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. Yield: Makes 30 cupcakes.
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