Zutaten für Limoncello Cream Cupcakes
- White Cake Mix
- Frozen Lemonade Concentrate
- 8 oz sour cream
- 4 oz cream cheese (softened)
- 3 large egg whites
- Lemon Zest
- 1 (16 oz) container of canned frosting
- 2 tablespoons limoncello, plus more to taste
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Zubereitung von Limoncello Cream Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with baking spray.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 6 oz lemonade concentrate, 8 oz sour cream, 4 oz cream cheese (softened), and 3 large egg whites.
- Beat with an electric mixer until well combined and smooth.
- Stir in the zest of 2 lemons.
- Fill the prepared muffin cups about ⅔ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are baking, scrape all the frosting (16 oz container) from the can into a medium bowl.
- Add 2 tablespoons of limoncello to the frosting and stir until smooth and creamy.
- Taste and add more limoncello if desired.
- Refrigerate the frosting until the cupcakes are completely cool.
- Once the cupcakes are cool, frost generously and sprinkle with extra lemon zest.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
125g
Fat
18g
Carbs
13g
