Ingredients
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18 1/4 ounces super moist white cake mix (I used Betty Crocker)
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1/2 cup frozen lemonade concentrate, thawed (put the rest in the freezer you can use it for other recipes and this one!)
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1 cup sour cream
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3 ounces cream cheese, room temperature
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3 egg whites
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2 tablespoons lemon zest (no pith)
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1 (12 ounce) can whipped cream frosting (I used Betty Crocker) or 1 (12 ounce) can your favorite white frosting
Instructions
- Preheat oven to 350.
- In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
- Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
- I actually used those new foil liners - no pan necessary.
- Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
- While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
- Refrigerate while you wait.
- Cool cupcakes completely and then frost and sprinkle with zest.