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!
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