Not a hard recipe at all - and the mixture goes a long way! I prepared the cupcakes for a Junior League meeting, but had so many that I also took a batch to my office, and still had leftovers to keep at home for the husband! (Who was quite grateful!)
What could smell better than cupcakes baking in the oven?! After they cooled, I decided to top them with homemade icing! YUM!
There you have it! Lemonade Cupcakes. Success!
~ Sarah
Please post the recipe! Please! They sound (and look) so delicious. My mouth is watering....yum.
ReplyDeleteHow Itali! We will post the recipe for you ASAP! be on the look out :)
ReplyDeleteCupcake recipe:
ReplyDelete~1 (16 oz) can frozen lemonade concentrate, thawed
~1 (2 layer) package white cake mix
~1 cup sour cream
~3 oz cream cheese, softened
~3 eggs
Preheat the oven to 350 degress. Remove 2 tbsp of lemonade concentrate and reserve for another use (cream cheese icing). Beat remaining lemonade concentrate, cake mix, sour cream, cream cheese & eggs at low speed in a mixing bowl until moistened. Beat at high speed for 3 mins, stopping occasionally to scrape down the side. Spoon into 30 paper-lined muffin cups, filled each 3/4 full. Bake 20-25 mins or until a wooden pick inserted in the centr of cupcake comes out clean. Remove the cupcakes from man and cool. Spead evenly w/ frosting.
Cream Cheese Icing Recipe:
~8 oz cream cheese, softened
~1/4 cup (1/2 stick) unsalted butter, softened
~2 cups confectioners' sugar
~2 teaspoons vanilla extract
~1/2 teaspoon fresh lemon juice
beat the cream cheese & butter in mixing bowl until fluffy. beat in confectioners' sugar gradually until smooth. Stir in vanilla & lemon juice
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