Lemonade Cupcakes Lite
Indulge in the zesty delight of *Lemonade Cupcakes Lite*, a refreshing dessert perfect for any occasion! These light, lemon-infused cupcakes are the ultimate guilt-free treat, combining freshly squeezed lemon juice, vibrant lemon zest, and a touch of honey for natural sweetness. Moist and fluffy with a delicate crumb, this recipe swaps heavy frostings for a tangy, low-fat lemon glaze that perfectly complements the citrusy base. Ready in just over 30 minutes, these easy-to-make cupcakes are ideal for summer gatherings, afternoon tea, or a quick sweet fix. With simple pantry staples and a burst of citrus flavor, these cupcakes will brighten any day with their irresistible balance of sweet and tart. Perfectly portioned and bursting with fresh flavor, *Lemonade Cupcakes Lite* are a must-try treat for lemon lovers.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar
- 2 tablespoons Honey
- 2 large Eggs
- 0.25 cups Freshly squeezed lemon juice
- 1 tablespoons Lemon zest
- 0.5 cups Low-fat milk
- 1 cups Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and honey together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the lemon juice and lemon zest until combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined (do not overmix).
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake the cupcakes for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth.
Once the cupcakes are fully cooled, drizzle the lemon glaze over the tops. Allow the glaze to set for about 10 minutes before serving.
Enjoy your light and zesty Lemonade Cupcakes Lite!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 260.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 269 mg | 21% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
