Lemonade Cupcakes

Ingredients

• 1 (6 ounce) can frozen lemonade concentrate, thawed

• 1 (18 1/4 ounce) package white cake mix

• 1 (8 ounce) carton sour cream

• 1 (3 ounce) package cream cheese, softened
• 3 large eggs

Directions

1. 1

   Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.

2. 2

   Combine remaining concentrate, cake mix, and the rest of the ingredients in a mixing bowl.

3. 3

   Beat at low speed with an electric mixer until moistened.

4. 4

   Beat at high speed 3 minutes, stopping to scrape down sides.

5. 5

   Spoon batter into paper-lined muffin cups, filling each three-fourths full.

6. 6

   Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean.

7. 7

   Cool in pans on a wire rack 5 minutes.

8. 8

   Remove cupcakes from pans; cool completely on wire rack.

9. 9

   Frost with cream cheese frosting.