Cupcakes
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Cupcakes
Frozen Lemonade Cupcakes
EL MEJOR NIDO
Frozen Lemonade Cupcakes
Level
Easy
Prep
20 min
Servings
18 servings
- 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.
Key Ingredients
Ingredients
- ●1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk or NESTLÉ CARNATION Sweetened Condensed Milk
- ●
1 container (6 ounces) frozen lemonade or limeade concentrate (about 2/3 cup), partially thawed
- ●
1 tub (12 ounces) frozen light whipped topping, thawed
- ●
1 (10.75 ounces) frozen reduced fat or fat free pound cake
- ●
Grated lemon peel (optional)
Make It
Step 1
Paper-line 18 muffin cups.
Step 2
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.
Step 3
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.
