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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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I found this while searching for a new cupcake recipe online. It was adapted from Cupcakes From the Cake Mix Doctor Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened |
3 cups sifted powdered sugar (sift before measuring) |
3 tablespoons frozen lemonade concentrate, thawed |
1 teaspoon grated lemon zest (colored portion of peel) (optional) |
Directions:
1. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
2. Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
3. PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
4. Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
5. Yields 3 cups and enough for 24 cupcakes.
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