Directions:
- Lemonade Cupcakes
- (6-ounce) can frozen lemonade concentrate, thawed
- - 1 (18.25-ounce) package white cake mix
- (8-ounce) carton sour cream
- (3-ounce) package cream cheese, softened
- - 3 large eggs
- (12-ounce) can cream cheese frosting
- Garnishes: chewy candies, colored sugar, and candy sprinkles
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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