Lemonade Cupcakes
At a Glance
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 24.00 cupcakes
Categories
- Cupcakes
- Dessert
- Baking
- Easy
Allergens
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lemonade Cupcakes brings together 1 (6 ounce) can frozen lemonade concentrate, thawed, 1 (18 1/4 ounce) box white cake mix, 1 (8 ounce) carton sour cream in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 24 servings.
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Equipment
Oven, muffin tins, paper liners, large bowl, electric mixer
Ingredients
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 (18 1/4 ounce) box white cake mix
- 1 (8 ounce) carton sour cream
- 3 ounces cream cheese, softened
- 3 eggs
- 1 (12 ounce) can whipped cream cheese frosting
Instructions
Preheat oven to 350.
Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
Beat with mixer until well blended.
Spoon batter into paper-lined muffin tins, filling 3/4 full.
Bake at 350 for 20 minutes or until cooked through.
Cool completely before frosting.
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