Sweet Tart Cupcakes
Sweet Tart ~ Sweet Heart Cupcakes
Original Recipe by Kate of Grin & Bake It
White Cake Mix in the Box
3 eggs
1/3 cup canola oil
¼ cup pink lemonade concentrate, thawed
¼ cup all natural cranberry juice
¾ cup water
Preheat oven to 350 degrees. Beat ingredients in electric mixer on low, 30 seconds. Mix on high for two minutes. Fill cupcake liners 2/3 full. Bake according to directions on the box.
Sweet Tart ~ Cream Cheese Lemon Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
4 cups powdered sugar, sifted
4 tablespoons frozen lemon-ade concentrate, thawed
1 teaspoon grated lemon zest (colored portion of peel)
Squeeze of lemon
Place cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until fluffy, about 30 seconds. Add sugar, lemonade concentrate, squeeze of lemon, and zest. Beat on low speed until sugar is incorporated, about 1 minute, then beat on medium speed until light and fluffy, about 1 minute.
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