Sunshine Citrus Sangria Cupcakes With Lemon Cream Cheese Icing

Name: Sunshine Citrus Sangria Cupcakes With Lemon Cream Cheese Icing
Ingredients: 1 cup Trella Sangria Citrus wine; 1 box Lemon Cake Mix; 1 cup Ottavio Grape Seed Oil; 4 large eggs; 6 oz pkg Lemon jello; 8 oz cream cheese; 1 cup cool whip; 2 large lemons; 6 tbsp butter, softened

Brenda @cook_3128549

Texas

So moist and tasty! This can also be baked in a bundt cake, round cakes or sheet cake. I've also made this with strawberry cake mix, and strawberry gelatin and topped with whipped cream and sliced strawberries.

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1 cup Trella Sangria Citrus wine
1 box Lemon Cake Mix
1 cup Ottavio Grape Seed Oil
4 large eggs
6 oz pkg Lemon jello
Icing
8 oz cream cheese
1 cup cool whip
2 large lemons
6 tbsp butter, softened

Cooking Instructions

1

Preheat oven to 335°F.
2

Blend all ingredients and juice of one lemon with mixer for 2-3 minutes.
3

Pour into cupcake liners. Bake for 13-15 minutes or until a toothpick comes out clean.
4

For the Icing: mix together all icing ingredients, jucie from one lemon and zest from both lemons.
5

Scoop frosting into a gallon baggie and keep in fridge until ready to use.
6

Once cupcakes are completely cooled, cut tip off corner of bag and pipe frosting on each cupcake.