Lemonade Cupcakes

My kids had been wanting to do a lemonade stand for the past couple of weeks and finally the weather was nice enough. We made yummy raspberry lemonade and these fun summer cupcakes and set up the stand right outside our house. It was the perfect day for it! They looked so cute sitting out there! Business was actually pretty good. Not sure if it was the lemonade and cupcakes or just the cuties selling the goods, but they made about 10 euros...not too bad for their first lemonade stand!

Lemonade Cupcakes (recipe from Baby Cakes)
1 6 oz can frozen lemonade concentrate, thawed
1 box white cake mix
1 8 oz carton sour cream
1 3 oz pkg cream cheese, softened
3 large eggs

Preheat oven to 350 degrees. Prepare cupcake pan. Remove 2 tablespoons of lemonade concentrate from can and reserve for frosting or another use. In a large mixing bowl, combine remaining concentrate, cake mix, sour cream, cream cheese and eggs; beat at low speed until moistened. Beat on med speed for 5 -7 minutes. Spoon batter evenly into pan. Bake the cupcakes for 22 minutes or until a toothpick inserted in the center comes out clean. Let the pans cool on a rack for 10 minutes before removing cupackes from pans to cool completely.

Pink Lemonade Buttercream Frosting
1/2 cup vegetable shortening
1/2 cup butter, softened
2 to 3 tablespoons lemon juice or remaining lemonade concentrate
1 tsp grated lemon zest
4 cups powdered sugar
Additional lemon juice
Pink food coloring
Candied lemon slices or drops, optional

Cream together shortening and butter. Beat in 2 tablespoons lemon juice and zest. Add powdered sugar gradually and beat until light and fluffy, adding food coloring and additional lemon juice if needed. Frost cupcakes and garnish with candied lemon slices or drops.