These very moist and extremely tasty cupcakes are a nice combination of tart and sweet. They are easy to transport and eat because they do not have a frosting.
1 white cake mix
1 (3 oz) instant lemon pudding mix
1/3 c. vegetable oil
1/2 c. milk
1/2 c. pink lemonade concentrate
pink or red food color, optional
1 c. frozen pink lemonade concentrate, thawed
1/2 c. white sugar
Grease and flour cupcake pans.
Combine cake mix, pudding mix, eggs, vegetable oil, 1/2 c. lemonade concentrate, milk and food coloring. Mix until smooth. Pour into the cupcake pan.
Bake at 350 for 15-20 minutes or until toothpick comes out clean.
Remove from oven and prick cupcakes with a toothpick several times. Immediately pour lemonade glaze over top of cake. Let cupcakes stand until almost cool.
originally found recipe at Sugar Baby Aprons