Pink Lemonade Cupcakes

Ingredients:

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
1 (12 ounce) can whipped cream cheese frosting
red food coloring (optional)

Directions:

Preheat oven to 350.

Remove 2 tablespoons lemonade concentrate from can and set aside to
add to frosting later.

Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. I added a few drops of red color to make it more pink looking.

Beat with mixer until well blended. Batter will be a little thicker than the normal cake mix batter.

Spoon batter into paper-lined muffin tins, filling 3/4 full.

Bake at 350 for 20 minutes or until cooked through.

Cool completely before frosting.

Mix the lemonade in frosting and add a few drops of red food color to make it pink.

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