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Lemonade Cupcakes

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“Southern Living at Home printed this recipe, which I have not tried yet. This looks like fun to bake with the kids!”
30 cupcakes

Ingredients Nutrition

  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 1 (18 1/4 ounce) package white cake mix
  • 1 (8 ounce) carton sour cream
  • 1 (3 ounce) package cream cheese, softened
  • 3 large eggs
  • 1 (12 ounce) can cream cheese frosting
  • Garnishes
  • chewy decorative candies
  • colored crystal sugar, and
  • candy sprinkles


  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.
  3. Beat at high speed 3 minutes, stopping to scrape down sides.
  4. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.
  5. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.
  7. Spread evenly with frosting.
  8. Garnish, if desired.

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