Monday, May 17, 2010

Limoncello Cream Cupcakes

18 1/4 ounces super moist white cake mix (I used Betty Crocker)
1/2 cup frozen lemonade concentrate, thawed
1 cup sour cream
3 ounces cream cheese (room temperature)
3 egg whites
2 tablespoons of lemon zest (no pith)

1 (12 ounce) can whipped cream frosting (Betty Crocker)
2 tablespoons Limoncello

Lemon zest


  • Preheat oven to 350.

  • In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.

  • Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.

  • Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.

  • While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy.

  • Refrigerate.

  •  Cool cupcakes completely and then frost and sprinkle with zest!
*For more recipes like this one go to Recipe Zaar

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