Lemonade Cupcakes With Lemon Cream Cheese Frosting

• 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.

cake, frozen lemonade concentrate, white cake, sour cream, cream cheese, eggs, yellow food coloring, frosting, cream cheese, butter, lemon juice, lemon rind, powdered sugar

Taken from www.food.com/recipe/lemonade-cupcakes-with-lemon-cream-cheese-frosting-303118 (may not work)