Sunshine Citrus Sangria Cupcakes With Lemon Cream Cheese Icing

• 1 cup Trella Sangria Citrus wine
• 1 box Lemon Cake Mix
• 1 cup Ottavio Grape Seed Oil
• 4 large eggs
• 6 oz pkg Lemon jello
• 8 oz cream cheese
• 1 cup cool whip
• 2 large lemons
• 6 tbsp butter, softened

1. Preheat oven to 335F.
2. Blend all ingredients and juice of one lemon with mixer for 2-3 minutes.
3. Pour into cupcake liners.
4. Bake for 13-15 minutes or until a toothpick comes out clean.
5. For the Icing: mix together all icing ingredients, jucie from one lemon and zest from both lemons.
6. Scoop frosting into a gallon baggie and keep in fridge until ready to use.
7. Once cupcakes are completely cooled, cut tip off corner of bag and pipe frosting on each cupcake.

trella sangria, lemon cake mix, oil, eggs, lemon jello, cream cheese, cool whip, lemons, butter

Taken from cookpad.com/us/recipes/344402-sunshine-citrus-sangria-cupcakes-with-lemon-cream-cheese-icing (may not work)