Lemonadecupcakeslite Recipes

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LEMONADE CUPCAKES



Lemonade Cupcakes image

Enjoy a citrusy twist on regular cupcakes made with Betty Crocker™ Super Moist™ cake mix - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ lemon cake mix
3/4 cup water
1/2 cup vegetable oil
1/4 cup fresh lemon juice
3 eggs
1/4 cup presweetened lemonade flavor drink mix
3 tablespoons water
1/2 cup butter, softened
2 tablespoons whipping cream
1 box (16 oz) powdered sugar
2 drops yellow food color
Lemon slice gummy candies
24 small drinking straws

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In small bowl, stir lemonade mix and 3 tablespoons water until mix is dissolved. In large bowl, beat butter, whipping cream and lemonade mixture with electric mixer on medium speed 2 minutes or until creamy. On low speed, gradually beat in powdered sugar and food color until blended. Frost cupcakes. Garnish with gummy candies and straws.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg

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.

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