Pink Lemonade Cupcakes

These cupcakes taste refreshingly yummy! Serve these at your next picnic. Spread with whipped topping, and sprinkle with colored sugar.

Pink Lemonade Cupcakes

Ingredients:
24 cupcake paper liners
muffin tins
1 box white cake mix
1 (6 ounce) can frozen pink lemonade concentrate, thawed
8 ounces buttermilk
3 ounces cream cheese, softened
3 egg whites
2 or 3 drops red food coloring

Instructions:
Preheat oven to 350 degrees F.

Line muffin tins with cupcake paper liners.

Using an electric mixer, cream together the cream cheese and egg whites.
Add remaining ingredients; beat at low speed until well mixed.

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

Bake for 20 minutes or until cupcakes spring back when lightly touched.

Cool 10 minutes before removing cupcakes from muffin tins.

These cupcakes taste best cold; store in airtight container in refrigerator.

Just before serving, spread with whipped topping; sprinkle with colored sugar.

You can make your own colored sugar crystals by placing a few tablespoons granulated sugar in a sandwich-size zip lock bag, then add a few drops of food coloring; seal bag and shake until all of the sugar turns pink, yellow, blue, whatever!