Lemonade Cupcakes With Lemon Cream Cheese Frosting

Ingredients

Cake

• 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)

Frosting

• 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

Directions

1. 1

   Cake: Preheat oven to 350 degrees.

2. 2

   Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.

3. 3

   Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.

4. 4

   Add food coloring (if desired) and mix thoroughly.

5. 5

   Beat with mixer until well blended.

6. 6

   Spoon batter into paper-lined muffin tins, filling 3/4 full.

7. 7

   Bake at 350 for 20 minutes or until cooked through.

8. 8

   Cool completely before frosting with Lemon Cream Cheese Frosting.

9. 9

   Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.

10. 10

    Store frosted goods covered in the refrigerator; bring to room temperature before serving.