Sweet Tarts Cupcakes

By carvalhohm

Ingredients

• 1 box white cake mix
• 3/4 cup frozen pink lemonade concentrate
• 1/2 cup water
• 1/3 cup unsweetened applesauce
• 4 egg whites
• 2-3 drops pink food coloring, optional
• Sweet Tarts candies

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 2 muffin pans with paper liners. In large bowl, beat together cake mix, pink lemonade, water, applesauce and egg whites until combined, about 2 minutes. Stir in pink food coloring, if desired. Portion batter into muffin cups evenly and bake, approximately 15-18 minutes or until toothpick inserted in center comes out clean. *Cakes may sink in the middle; that’s okay since you’re covering the tops with frosting.* Cool completely.

*Pink Lemonade Buttercream:*

1 stick butter, softened
2 Tablespoons frozen pink lemonade concentrate, thawed
About 4 cups powdered sugar
1 tsp lemon juice

1. In the bowl of stand mixer, cream butter and pink lemonade concentrate until creamy and blended, about 2 minutes. Gradually add powdered sugar, scraping down sides of bowl as needed. Once you’ve reached your desired soft but spreadable consistency, add splash of lemon juice and blend for an additional minute. Pipe or spread onto cupcakes and top with sugar sprinkles and/or Sweet Tarts candies. Store covered in fridge, if you have any leftovers.