Lemonade Cupcakes (Lite)
photo by LilPinkieJ
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
24
ingredients
-
Cake
- 2 tablespoons frozen sugar-free lemonade concentrate, thawed
- 1 (18 1/4 ounce) box lemon cake mix
- 1 (8 ounce) carton low-fat sour cream
- 3 ounces neufchatel cheese, softened or 3 ounces cream cheese
- 3 eggs
-
Lemon Icing
- 4 ounces neufchatel cheese, softened or 4 ounces cream cheese
- 1 tablespoon lemon juice
- 1 cup confectioners' sugar, sifted
directions
- CAKE: Preheat oven to 350°F Combine cake ingredients in a large bowl and mix thoroughly.
- Spoon batter into 24 paper-lined muffin tins, filling them 3/4 full. Bake at 350 for 20 minutes or til done. Set on a rack to cool.
- LEMON ICING: In a large bowl, cream together all ingredients until thick, smooth, and spreadable. Spread onto cooled cupcakes.
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Reviews
-
Very lemony! We used the low-fat sour cream and used reduced fat cream cheese as well. Never missed the fat! The kids couldn't wait for the cupcakes to cool and be frosted. So they had to have one warm, no frosting, and they didn't complain. In fact, they begged for another! Very simple to put together. Very tasty. Thanks for sharing! Made for PRMR.
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?