Lemonade Cupcakes

LEMONADE CUPCAKES

1 CAN FROZEN LEMONADE CONCENTRATE, THAWED ( 1 6 OZ)

1 BOX WHITE CAKE MIX

1 ( 8 OZ) CARTON SOUR CREAM

3 OZ CREAM CHEESE, SOFTENED

3 EGGS

1 ( 12 OZ) CAN WHIPPED CREAM CHEESE FROSTING


PREHEAT OVEN TO 350 .

REMOVE 2 TBSP LEMONADE CONCENTRATE FROM CAN AND DISCARD OR RESERVE FOR
OTHER USE.

COMBINE REMAINING 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 F. FOR 20 MINTUES OR UNTIL COOKED THROUGH.

COOL COMPLETELY BEFORE FROSTING.