Love the sweet and sour mix!
Made these for Ben's niece last weekend for her birthday. Baked two batches of cupcakes and that was one of them!
Tea Party Lemonade Cupcakes
2 cups all-purpose flour
1 teaspoon baking powder1 teaspoon baking soda
3/4 cup sugar (used a little less)
1/2 cup butter softened
1/2 cup frozen lemonade concentrate, thawed (used pink lemonade)
1/4 cup milk (used low fat)
Frosting (halved the recipe)
6 tablespoons butter, softened
3 cups powdered sugar
4 to 5 tablespoons frozen lemonade concentrate, thawed
Heat oven to 350°F. Place paper baking cups into muffin pan cups. Set aside.
Combine flour, baking powder and baking soda in small bowl. Set aside.
Combine sugar and 1/2 cup butter in large bowl. Beat at medium speed until creamy. Add eggs, 1/2 cup lemonade concentrate and milk; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl often, until well mixed.
Fill prepared muffin cups 2/3 full. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Meanwhile, place 6 tablespoons butter in medium bowl; beat at medium speed until creamy. Continue beating, scraping bowl often and gradually adding powdered sugar and enough lemonade concentrate for desired frosting consistency. Frost cooled cupcakes. Garnish with candy fruit slices, if desired.