Lemonade cupcakes made with real lemonade. One bite and you will be transported back to "lemonade stand" childhood memories. Plus they are insanely moist and delicious.
Course Dessert
Cuisine American
Keyword cupcake, dessert, lemon
Prep Time 10 minutesminutes
Cook Time 22 minutesminutes
Total Time 32 minutesminutes
Servings 30cupcakes
Author Beth at Unskinny Boppy
Equipment
Muffin tin
Cupcake Liners
Ingredients
Cupcake Incredients
1/2cfrozen lemonade concentratethawed
18 1/4 oz. packagewhite cake mix
8ozsour cream
3ozcream cheese softened
3 eggsbeaten
2Tlemon zest
Frosting Incredients
8oz cream cheese softened
1/2 cbuttersoftened
2tvanilla extract
16ozpowdered sugar
lemon drops optional garnish
Instructions
Instructions
Preheat oven to 350 degrees.
Line a 12-cup muffin pan with baking liners.
In a large mixing bowl, Combine lemonade concentrate,cake mix, sour cream, 3 oz. of cream cheese, eggs and lemon zest.
Beat with an electric mixer at low speed for 3 minutes.
Fill paper lined muffin cups ⅔ full.
Bake at 350° for 22 minutes, or until a toothpick inserted in center comes out clean.
Place on wire racks to cool completely.
Frosting Instructions
In a large mixing bowl or stand mixer, beat together the 8 oz. package of cream cheese and butter until smooth.
Blend in vanilla.
Gradually beat in powdered sugar.
Pipe frosting on cooled cupcakes; garnish with crushed lemon drops (optional). Makes 2 1/2 dozen.