LEMONADE CUPCAKES
Source: Southern Living Magazine, JULY 2004
Makes 30 cupcakes

1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix
1 (8-ounce) carton sour cream
1 (3-ounce) package cream cheese, softened
3 large eggs
1 (12-ounce) can cream cheese frosting
GARNISHES:
chewy candies, colored sugar, and candy sprinkles

Preheat oven to 350 degrees F.

Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.

Combine remaining concentrate, cake mix (dry), and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.

Bake at 350 degrees F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.

Spread evenly with frosting. Garnish, if desired.