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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 18

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 18
Calories 170
Calories from Fat 30
%Daily Value*
Total Fat 3.5g 5%
Saturated Fat 3g 14%
Cholesterol 10mg 4%
Sodium 65mg 3%
Total Carbohydrate 31g 10%
Dietary Fiber 0g 0%
Sugars 27g
Protein 3g
Vitamin A 0%
Vitamin C 4%
Calcium 8%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
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