Lemonade Cupcakes

Ingredients

• 8 ounce carton cream sour
• 3 ounce cream cheese softened
• 12 ounce cream cheese frosting canned
• 3 large eggs 
• 6 ounce lemonade concentrate frozen thawed canned
• 30 servings garnishes: chewy candies 
• 18.3 ounce duncan hines classic decadent cake mix white

Equipment

• oven
• mixing bowl
• wire rack
• hand mixer
• muffin liners

Directions

1. Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.
2. Combine remaining concentrate, cake mix, 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.
3. Bake at 350 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes.
4. Remove cupcakes from pans; cool completely on wire rack.
5. Spread evenly with frosting.
6. Garnish, if desired.