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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Love lemons? Then this is for you! You can make the full-fat version if your not diet conscience, but if you are, these are pretty low calorie muffins that will wow you. :) Ingredients:
2 tablespoons frozen sugar-free lemonade concentrate, thawed |
1 (18 1/4 ounce) box lemon cake mix |
1 (8 ounce) carton low-fat sour cream |
3 ounces neufchatel cheese, softened or 3 ounces cream cheese |
3 eggs |
4 ounces neufchatel cheese, softened or 4 ounces cream cheese |
1 tablespoon lemon juice |
1 cup confectioners' sugar, sifted |
Directions:
1. CAKE: Preheat oven to 350°F Combine cake ingredients in a large bowl and mix thoroughly.
2. Spoon batter into 24 paper-lined muffin tins, filling them 3/4 full. Bake at 350 for 20 minutes or til done. Set on a rack to cool.
3. LEMON ICING: In a large bowl, cream together all ingredients until thick, smooth, and spreadable. Spread onto cooled cupcakes.
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