Ingredients for Lemonade Cupcakes With Lemon Cream Cheese Frosting
- Frozen Lemonade Concentrate
- White Cake Mix
- 1/2 cup sour cream
- 8 ounces (1/2 block) cream cheese, softened (for both cake and frosting)
- 3 large eggs
- Yellow Food Coloring
- Butter
- Fresh Lemon Juice
- Lemon Rind
- Powdered Sugar
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How to Make Lemonade Cupcakes With Lemon Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, remove and discard (or save for later!) 2 tablespoons of lemonade concentrate from a 12-ounce can of lemonade.
- In a large bowl, combine the remaining lemonade concentrate (approximately 10 ounces), 1 box (15.25 ounces) of your favorite cake mix, 1/2 cup sour cream, 4 ounces (1/2 block) softened cream cheese, and 3 large eggs.
- Add desired amount of yellow food coloring (optional) and mix until just combined.
- Beat with an electric mixer on medium speed for 2 minutes, or until batter is smooth and well-blended.
- Fill each muffin liner about ¾ full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool completely in the muffin tin before frosting.
- **Frosting:** In a medium bowl, beat together 8 ounces (1/2 block) softened cream cheese, 1/2 cup (1 stick) softened unsalted butter, 3 cups powdered sugar, 2 tablespoons of the reserved lemonade concentrate (or more, to taste), and 1 teaspoon vanilla extract until light, fluffy, and spreadable.
- Frost cooled cupcakes and enjoy immediately!
- Store frosted cupcakes, covered, in the refrigerator. Bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
85g
Fat
19g
Carbs
9g
