Squeeze Every Ounce from Summer: Frozen Lemonade Cupcakes

Written by Chris

Frozen Lemonade Cupcakes recipe

When it’s hot outside, cool off with lemonade – cupcakes, that is! Frozen pound cake serves as the base for this sweet treat. The topping combines frozen lemonade concentrate, sweetened condensed milk and frozen whipped topping … how cool is that? And since this is a no-bake recipe, it’s perfect for little hands! My trio love to help me with this recipe.

To show you how easy it is, check out the video above.

Frozen Lemonade Cupcakes

Ingredients for 18 servings:

  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk or NESTLÉ CARNATION Sweetened Condensed Milk
  • 1 container (6 ounces) frozen lemonade or limeade concentrate (about 2/3 cup), partially thawed
  • 1 tub (12 ounces) frozen light whipped topping, thawed
  • 1 (10.75 ounces) frozen reduced fat or fat free pound cake
  • Grated lemon peel (optional)

Directions:

PAPER-LINE 18 muffin cups.

CUT pound cake into 18 slices. Using a 1 3/4 inch-round cookie or appropriate size to fit into paper liners, cut slices into rounds. If you don’t have a cookie cutter, use a small cup like I have below.

Frozen Lemonade Cupcakes recipe

Place cake rounds into paper liners as shown above. Save all the extra pound cake scraps for another use (I like to refreeze them).

Frozen Lemonade Cupcakes recipe

COMBINE sweetened condensed milk and lemonade concentrate in a large bowl; stir well. Stir a large spoonful of whipped topping into mixture – this will lighten it up. Then fold in the remaining whipped topping so it’s nice and light.

Frozen Lemonade Cupcakes recipe

SPOON evenly into liners, as shown above. I like to use an ice cream scoop for this!

FREEZE for 2 hours. Cover; freeze for several hours or overnight before serving. Garnish with lemon peel.

Frozen Lemonade Cupcakes recipe

Now how delicious and refreshing does that look? I am ready to dig in…enjoy!

Links:

More lemon recipes:

Mini Lemon Lime Tartlets recipe
Mini Lemon Lime Tartlets
Lemon-Basil Sorbet recipe
Lemon-Basil Sorbet

14 Comments

  1. Posted August 19, 2011 at 5:31 pm | Permalink | Reply

    What a great end of summer treat! Must be so refreshing!

    • Posted August 19, 2011 at 8:39 pm | Permalink | Reply

      Nelly – this is such a tasty end of summer treat! Equally refreshing with limeade and orange juice concentrate.

  2. Posted August 19, 2011 at 6:13 pm | Permalink | Reply

    These are gorgeous and sounds refreshing! Love that bright yellow lemon zest on top. :)

    • Posted August 19, 2011 at 8:37 pm | Permalink | Reply

      Hi Amy – thank you so much! I have eaten more than my share lately! :) Love anything with lemon.

  3. Posted August 20, 2011 at 10:58 pm | Permalink | Reply

    No bake?! That’s amazing & perfect for summer! Nothing is more refreshing than a cold citrus treat!

  4. Posted August 21, 2011 at 5:49 pm | Permalink | Reply

    Wow, what a great recipe! And perfect to make with your kids:-) Thank you! Take care, Terra

  5. Posted August 30, 2011 at 5:25 pm | Permalink | Reply

    Your photos are gorgeous! Saw this on Tastespotting and I just had to come over and check out the recipe :)

    • Posted August 30, 2011 at 7:21 pm | Permalink | Reply

      Thanks Kristina! I tell you, the workshop held by @WhiteOnRice (Todd & Diane) and @userealbutter (Jen) helped so much!

  6. Posted August 31, 2011 at 6:21 am | Permalink | Reply

    These look amazingly refreshing and I love how there is no lime squeezing

  7. Dani
    Posted September 1, 2011 at 1:17 pm | Permalink | Reply

    Awesome! I made these today, just waiting for them to freeze! I must ask you, what whipped topping did you use? I used light cool whip, but I’m not sure if that was the right thing. Can’t wait to try one!

    • Posted September 1, 2011 at 2:24 pm | Permalink | Reply

      Hi Dani! I used Cool Whip, but any brand will work great. Hope you like them!

  8. Posted September 9, 2011 at 9:59 am | Permalink | Reply

    I made these with the kids last weekend for a Labor Day party and it was the biggest hit at the party. Everyone begged for the recipe. Thanks Chris!

  9. Christina S.
    Posted May 30, 2012 at 1:27 pm | Permalink | Reply

    Hi! I was wondering if you could sub the pre-made cool whip for homemade heavy cream whipped in the stand mixer? I prefer less processed ingredients but like the idea of this no-bake cake though I would probably bake my own poundcake for it.

    • Posted May 30, 2012 at 1:45 pm | Permalink | Reply

      Hi Christina, whipped heavy cream should work just fine in this recipe. Love your idea to make your own poundcake too! I’m impressed!

One Trackback

  1. By Frozen Lemonade Cupcakes | Cupcake Recipes on May 28, 2013 at 4:27 pm

    […] By Chris […]

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