Recipe

Frozen Lemonade Cupcakes

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Frozen Lemonade Cupcakes are individually-sized pound cakes that are dressed with a flavorful whipped topping and garnished with fresh lemon peel. Serve frozen for a refreshing anytime treat to stay cool this summer.

20 mins. to Prepare

0 mins. Cooking Time

300 mins. Standing Time freezing

320 mins. Total

Servings: 18

Ingredients

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Directions

PAPER-LINE 18 muffin cups.

CUT pound cake into 18 slices. Using 1 3/4 inch-round cookie cutter or appropriate size to fit into paper liners, cut slices into rounds (discard cake scraps or save for another use). Place cake rounds into paper liners.

COMBINE sweetened condensed milk and lemonade concentrate in large bowl; stir well. Stir a large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly into liners. Freeze for 2 hours. Cover; freeze for several hours or overnight before serving. Garnish with lemon peel.
Amount Per Serving
Servings: 18
Calories170
Calories from Fat30
%Daily Value*
Total Fat 3.5g5%
Saturated Fat 3g14%
Cholesterol 10mg4%
Sodium 65mg3%
Carbohydrates 31g10%
Dietary Fiber 0g0%
Sugars 27g
Protein 3g
Vitamin A0%
Vitamin C4%
Calcium8%
Iron0%
* Percent Daily Values are based on a 2,000 calorie diet.
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