Lemonade Cupcakes

Lemonade Cupcakes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 package (18.25 oz.) lemon cake mix
  • 3 large eggs
  • Zest and juice of 2 lemons
  • 1/3 cup vegetable oil
  • 1 container (16 oz.) white ready-to-spread frosting OR Lemonade Frosting

Directions

  1. Preheat oven to 350°F.  Line two muffin pans with 24 baking cups.
  2. Add enough water to lemon juice to make 1 1/3 cups.  Pour into large mixing bowl.
  3. Add cake mix, eggs, vegetable oil and lemon zest to juice mixture.  Using an electric mixer, beat on LOW speed just until combined.
  4. Then, beat on MEDIUM speed for 2 minutes.  Pour batter evenly into baking cups.
  5. Bake 18 to 22 minutes.  Cool completely on a wire rack.
  6. Frost with white frosting or Lemonade Frosting.

Serves: 24

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