Lemonade Cupcakes With Lemon Cream Cheese Frosting

Name: Lemonade Cupcakes With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cake: Preheat oven to 350 degrees.
2
Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
3
Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
4
Add food coloring (if desired) and mix thoroughly.
5
Beat with mixer until well blended.
6
Spoon batter into paper-lined muffin tins, filling 3/4 full.
7
Bake at 350 for 20 minutes or until cooked through.
8
Cool completely before frosting with Lemon Cream Cheese Frosting.
9
Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
10
Store frosted goods covered in the refrigerator; bring to room temperature before serving.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake, 1 (6 ounce) can frozen lemonade concentrate, thawed, 1 (18 1/4 ounce) box white cake mix, 1 (8 ounce) carton sour cream, and more.

Yes, Lemonade Cupcakes With Lemon Cream Cheese Frosting falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!