Ingredients
1 (6oz.) can frozen lemonade concentrate (thawed)
1 (18.25 oz) package white cake mix
1 (8 oz) carton sour cream
3 eggs
Frosting
4 tablespoons butter, softened
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 3/4 cups confectioners’ sugar
Beat everything but the sugar. Add sugar and mix in. Frosting is a thinner consistently.
Instructions
Remove 2 T of lemonade from can. Combine remaining lemonade, cake mix, sour cream, & eggs in large mixing bowl. Beat low until moistened. Beat at high speed 3 minutes. Fill cupcake papers 3/4 full. Bake at 350 for 22 minutes or until toothpick comes out clean.
