Yield: Makes 24 cupcakes

Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/3 cup thawed frozen limeade concentrate
1 teaspoon vanilla
Yellow and blue food coloring
1 package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix
1 egg
Water and vegetable oil
1 container (16 ounces) vanilla frosting
Orange sugar

Preparation:
1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper liners or spray with nonstick cooking spray.

2. Beat cream cheese, powdered sugar, limeade concentrate and vanilla in large bowl with electric mixer at medium speed until well blended. Tint with yellow food coloring; beat until well blended. Set aside.

3. Prepare cake mix according to package directions using 1 egg, water and oil. Spoon batter into prepared muffin cups, filling half full. Spoon 1 rounded teaspoon cream cheese mixture into center of each cup.

4. Bake about 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.

5. Add 4 drops yellow food coloring and 2 drops blue food coloring to frosting. Stir until well blended; adjust color as needed by adding additional food coloring 1 drop at a time, blending well after each addition. Spread frosting on cooled cupcakes. Sprinkle with sugar.

6. Eat