Tuesday, May 6, 2008

Lemonade Cupcakes with Lemon Cream Cheese Frosting

When you don't have time (or the energy) to make a cake or cupcakes from scratch, this is a great box mix recipe that is yummy and easy!

Cake:
1 (6 ounce) can frozen lemonade concentrate, thawed
1 box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs

Frosting:
4 ounces cream cheese, softened
2 T butter, softened
1 ½ t fresh lemon juice
½ grated lemon rind
1 cup sifted powdered sugar

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. 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.

TIP OF THE DAY: To make really yellow cupcakes, add a few drops of yellow food coloring. A great variation is to use pink or raspberry lemonade instead of regular lemonade.

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