Spiked Lemonade Cupcakes

Top these limoncello treats with umbrella picks to make your party a touch tropical.

Ingredients

• 1 (16.5 oz.) pkg. white cake mix
• 3 egg whites
• 1¼ cups limoncello
• ¾ cup frozen lemonade concentrate, from 12-oz. can, thawed
• ¼ cup oil
• ¼ cup grated lemon zest
• 1½ cups butter, at room temp.
• 4 cups confectioners’ sugar
• Yellow decorating sugar
• Lemon fruit slice candies, cut into wedges

Instructions

1. Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, ½ cup water, egg whites, ¼  cup limoncello, ¼  cup lemonade concentrate and oil until combined, 30 seconds. On medium, beat 2 minutes. Stir in 2 Tbs. lemon zest. Divide among cupcake liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Immediately, using fork, poke 6 sets of holes into top of each cupcake. Brush with remaining 1 cup limoncello. Cool 10 minutes. Remove from pans; cool on racks.
2. On low, gradually beat remaining ½ cup lemonade concentrate and 2 Tbs. zest into frosting until just blended. On medium-high, beat until fluffy, 2-3 minutes.