Ingredients for Lemonade Cupcakes
- Frozen Lemonade Concentrate
- White Cake Mix
- Sour Cream
- Cream Cheese
- 4 large eggs
- Cream Cheese Frosting
- Decorative Candies
- Colored Crystal Sugar
- Candy Sprinkles
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How to Make Lemonade Cupcakes
- Remove 2 tablespoons of lemonade concentrate from a 12-ounce can and set aside for another use.
- In a large mixing bowl, combine the remaining lemonade concentrate (approximately 11.6 oz), 1 box (15.25 oz) of lemon cake mix, 1/2 cup vegetable oil, 4 large eggs, and 1 cup of water.
- Beat at low speed with an electric mixer until just moistened.
- Beat at high speed for 3 minutes, scraping down the sides of the bowl as needed.
- Fill 30 paper-lined muffin cups about three-quarters full with batter.
- Bake at 350°F (175°C) for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 5 minutes.
- Carefully remove cupcakes from the muffin tin and place them on a wire rack to cool completely.
- Once completely cool, frost the cupcakes evenly with your favorite lemon frosting.
- Garnish with lemon zest, sprinkles, or candied lemon slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
196 g
Sugar
2402g
Fat
393g
Carbs
250g
