Description
These Lemonade Cupcakes are light, fluffy, and bursting with refreshing lemon flavor, perfect for summer gatherings or a sweet citrus treat any time of year.
Ingredients
- 1 box white cake mix
- 1 cup thawed frozen lemonade concentrate (divided)
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 tub (8 oz) whipped topping, thawed
- 1 box (3.4 oz) instant lemon pudding mix
- 1 tablespoon lemon zest (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with paper liners.
- In a large bowl, combine cake mix, 3/4 cup lemonade concentrate, water, oil, and egg whites.
- Beat with a mixer on medium speed for 2 minutes until smooth.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack.
- In a medium bowl, mix whipped topping, lemon pudding mix, and remaining 1/4 cup lemonade concentrate until well combined.
- Frost cooled cupcakes with the lemon whipped topping mixture.
- Garnish with lemon zest if desired and refrigerate until ready to serve.
Notes
- Use freshly grated lemon zest for extra flavor.
- Store cupcakes in the refrigerator until serving.
- These are best served chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 18g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
