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Categories:Viewed: 15 - Published at: 7 years ago
Ingredients
- 2 tablespoons frozen sugar-free lemonade concentrate, thawed
- 1 (18 1/4 ounce) box lemon cake mix
- 1 (8 ounce) carton low-fat sour cream
- 3 ounces neufchatel cheese, softened or 3 ounces cream cheese
- 3 eggs
- 4 ounces neufchatel cheese, softened or 4 ounces cream cheese
- 1 tablespoon lemon juice
- 1 cup confectioners' sugar, sifted
Method
- CAKE: Preheat oven to 350F Combine cake ingredients in a large bowl and mix thoroughly.
- Spoon batter into 24 paper-lined muffin tins, filling them 3/4 full.
- Bake at 350 for 20 minutes or til done.
- Set on a rack to cool.
- LEMON ICING: In a large bowl, cream together all ingredients until thick, smooth, and spreadable.
- Spread onto cooled cupcakes.
