Creamy Dreamy Lemonade Cupcakes

These creamy dreamy lemonade cupcakes brighten any summer afternoon party. MORE+ LESS-

By Arlene Cummings

August 8, 2011

Cupcakes

1 1/4

cups water

1/2

cup presweetened lemonade flavor drink mix

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup butter, softened

eggs

package (8 oz) cream cheese, softened

1/2

cup butter, softened

cups powdered sugar

1/2

cup presweetened lemonade flavor drink mix

tablespoons milk

or 3 drops yellow food color, if desired

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1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2

Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
3

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
4

Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
5

Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

For streaks of yellow in the white frosting, add a few drops food color to the side of a decorating bag. Fill with frosting and pipe onto cupcakes. This will give you a white and yellow streaked frosting.
For extra lemon flavor, add a sprinkle of grated fresh lemon peel on the top of each cupcake.
Fresh mint makes a nice garnish.