Frozen Lemonade Cupcakes
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
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
|Calories from Fat||30|
|Total Fat 3.5g||5%|
|Saturated Fat 3g||14%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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