These Lemonade Cupcakes need to be on your radar. One bite and you’ll be transported back to your “lemonade stand” childhood memories for sure!
Summertime Fun – Lemonade Cupcakes
Have you ever made cupcakes using actual lemonade before? If not, I assure you that you’re missing out. Not only does it add a fun and unique taste with every single bite but it also makes these cupcakes insanely moist and delicious!
Oh, and don’t forget about the sneak attack ingredients of sour cream and cream cheese that take these cupcakes to a whole other level! Seriously, this are the best cupcakes that you might ever have!
INGREDIENTS TO MAKE THESE HOMEMADE CUPCAKES
- ½ c. frozen lemonade concentrate, thawed
- 18 ¼ oz. pkg. white cake mix
- 8 oz. container sour cream
- 3 oz. cream cheese, softened
- 3 eggs, beaten
- 2 T. lemon zest
- 8 oz. pkg. cream cheese, softened
- ½ c. butter, softened
- 2 t. vanilla extract
- 16 oz. pkg. powdered sugar
- Optional garnish: lemon drops
DIRECTIONS TO BAKE CUPCAKES
Combine lemonade concentrate,cake mix, sour cream, 3 oz. of cream cheese, eggs and lemon zest in a large bowl; beat with an electric mixer at low speed for 3 minutes.
Bake at 350° for 22 minutes, or until a toothpick inserted in center comes out clean; place on wire racks to cool completely.
For the frosting, beat together the 8 oz. package of cream cheese and butter until smooth.
Blend in vanilla.
Gradually beat in powdered sugar.
Pipe frosting on cooled cupcakes; garnish with crushed lemon drops (optional). Makes 2 1/2 dozen.