Lemonade Cupcakes
Minutes Prep time: 40
Minutes Total time: 75
Servings: 24
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 75
Servings: 24
Difficulty: easy
1 pkg (15.25 oz each) Duncan Hines® Signature Lemon Supreme Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 pkg (0.23 oz each) lemonade unsweetened drink mix, optional
1 container (16 oz each) Duncan Hines® Creamy Lemon Supreme Frosting
lemon slices and paper straws, for decorating
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 24 mg | 2% |
Carbohydrate | 27 g | 9% |
Cholesterol | 23 mg | 8% |
Total Fat | 10 g | 15% |
Iron | 3% | |
Calories | 201 kcal | 10% |
Sodium | 197 mg | 8% |
Protein | 1 g | 2% |
Saturated Fat | 3 g | 16% |
Sugars | 20 g | 2% |
Vitamin C | 0 |
Preheat oven to 350°F. Place paper liners in 24 regular-size muffin cups.
Beat cake mix, water, eggs, oil and drink mix (if using) in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes.
Divide batter evenly into muffin cups. Bake 16 to 19 minutes, until toothpick inserted in centers comes out clean. Cool on wire rack 15 minutes, remove from pans and cool completely.
Frost cooled lemonade cupcakes with lemon frosting. Decorate with lemon slices and short pieces of paper straws and serve.
Lemonade Cupcakes