Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 4

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.

Janice M. France, Depauw, Indiana
Recipe by Southern Living July 2004

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Recipe Summary

Yield:
Makes 30 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.

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  • 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.

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