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Ingredients55 m servings 233 cals
Original recipe yields 24 servings (24 cupcakes)
- Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper cupcake liners.
- Beat cake mix, 3/4 cup lemonade concentrate, egg whites, water, and vegetable oil together in a bowl with an electric mixer at low speed for about 30 seconds. Increase speed to medium and continue beating until you have a smooth batter, about 1 minute more. Spoon batter into liners to about 2/3-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat confectioners' sugar, butter, 2 tablespoons lemonade concentrate, salt, and red food coloring in a bowl with a mixer until smooth and even in color; spread over cooled cupcakes.
Per Serving: 233 calories; 9.2 g fat; 36.9 g carbohydrates; 1.6 g protein; 10 mg cholesterol; 152 mg sodium. Full nutrition
ReviewsRead all reviews 2
Just made them. Flavor was good but they were a bit over done after baking them for only 22 minutes. Would definitely do them again but checking them after 15 minutes.