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LEMONADE CUPCAKES RECIPE
Light, moist, and delicious, these low calorie cupcakes are the perfect summer treat. Made with a whipped cream frosting and a standard cake box mix, with some healthy substitutions.
3.75
from
12
votes
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Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
20
minutes
mins
Total Time
Total Time
35
minutes
mins
Servings
Servings
24
servings
Calories
Calories
100
kcal
Ingredients
1x
2x
3x
1 15.25
oz
box of white cake mix
-
(I used Pillsbury Funfetti)
1
cup
water
⅓
cup
unsweetened applesauce
1
tbsp
lemon zest
1 ½
tbsp
sugar free lemonade mix
1 8
oz
tub of light whipped topping
-
(I used Light Truwhip)
Instructions
Preheat oven to 350. Line 24 muffin/cupcake cups with paper liners.
In a medium sized mixing bowl, combine cake mix, water, applesauce, lemon zest and 1 tbsp of the sugar free lemonade mix.
Spoon batter evenly into cupcake cups.
Bake until a toothpick inserted into the center comes out clean, about 17 minutes. Transfer cupcakes immediately to a rack to cool.
While cupcakes are cooling, make frosting by combining the whipped topping, and remaining 1/2 tbsp sugar free lemonade mix.
Once cupcakes are completely cool, top with frosting and serve.
Notes
The entire recipe makes 24 servings
The serving size is 1 cupcake
Nutrition
Calories:
100
kcal
(5%)
Carbohydrates:
16.7
g
(6%)
Protein:
0.8
g
(2%)
Fat:
3
g
(5%)
Saturated Fat:
1.4
g
(9%)
Cholesterol:
0
mg
Sodium:
125
mg
(5%)
Potassium:
24
mg
(1%)
Fiber:
0.2
g
(1%)
Sugar:
11.2
g
(12%)
Calcium:
30
mg
(3%)
Iron:
0.2
mg
(1%)
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