Lemonade Cupcakes Lite Recipes

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LEMONADE CUPCAKES



Lemonade Cupcakes image

I made these for my 3 year old's birthday, and they were a hit! Very easy to make, very tasty, and just different enough to wow everyone. Recipe comes from Southern Living magazine.

Provided by AngelaTN

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 6

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

Steps:

  • 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.

LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Lemonade Cupcakes With Lemon Cream Cheese Frosting image

This is a Southern Living recipe that is great. These can also be made with different types of lemonade, such as pink or raspberry lemonade.

Provided by Sassy in da South

Categories     Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

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
yellow food coloring (optional)
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 teaspoons fresh lemon juice
1/2 grated lemon rind
1 cup sifted powdered sugar

Steps:

  • Cake: Preheat oven to 350 degrees.
  • Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
  • Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
  • Add food coloring (if desired) and mix thoroughly.
  • 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 with Lemon Cream Cheese Frosting.
  • Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
  • Store frosted goods covered in the refrigerator; bring to room temperature before serving.

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