Lemon Shandy Cupcakes

Popular
Lemon Shandy Cupcakes
90 min.
24
269kcal

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Indulge in the delightful fusion of flavors with our Lemon Shandy Cupcakes, a dessert that perfectly balances the zesty brightness of lemon with the refreshing notes of hefeweizen wheat beer. These cupcakes are not just a treat for the taste buds; they are a celebration of summer in every bite. Whether you're hosting a backyard barbecue, a birthday party, or simply looking to satisfy your sweet tooth, these cupcakes are sure to impress your guests and leave them craving more.

With a light and fluffy texture, each cupcake is infused with the tangy essence of fresh lemon juice and zest, complemented by the subtle sweetness of honey. The creamy frosting, made with a luscious blend of cream cheese and butter, adds a rich finish that perfectly contrasts the citrusy cake. Drizzled with honey and garnished with small lemon wedges, these cupcakes are as visually appealing as they are delicious.

Ready in just 90 minutes and yielding 24 servings, they are perfect for gatherings of all sizes. Plus, with only 269 calories per cupcake, you can indulge without the guilt. So, roll up your sleeves and get ready to bake a batch of these Lemon Shandy Cupcakes that will surely become a favorite in your dessert repertoire!

Ingredients

  • 0.5 cup butter softened
  • oz cream cheese softened
  •  eggs 
  • 24 servings honey 
  • tablespoon juice of lemon fresh
  • teaspoon lemon zest grated
  • teaspoons lemon zest grated
  • 24 servings lemon wedges 
  • cups powdered sugar 
  • 0.1 teaspoon salt 
  • 0.5 cup vegetable oil 
  • cup light-bodied wheat beer 
  • tablespoons light-bodied wheat beer 
  • box cake mix yellow

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Make cake batter as directed on box, using cake mix, 1 cup beer, the oil and eggs. Stir in 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
  4. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  5. In large bowl, beat cream cheese, butter and salt with electric mixer on low speed until blended. Beat in 2 tablespoons beer, 1 teaspoon lemon peel and the lemon juice. Beat in powdered sugar until blended. If frosting is too thick, beat in more beer, a few drops at a time. Frost cupcakes. Just before serving, drizzle with honey and garnish with lemon wedges. Store loosely covered in refrigerator.

Nutrition Facts

Calories269kcal
Protein2.8%
Fat24.76%
Carbs72.44%

Properties

Glycemic Index
9.82
Glycemic Load
3.26
Inflammation Score
-2
Nutrition Score
2.8243478225625%

Flavonoids

Catechin
0.04mg
Epicatechin
0.01mg
Eriodictyol
0.24mg
Hesperetin
0.37mg
Naringenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
0.02mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:269.45kcal
13.47%
Fat:7.5g
11.53%
Saturated Fat:4.05g
25.29%
Carbohydrates:49.34g
16.45%
Net Carbohydrates:49.01g
17.82%
Sugar:39.77g
44.19%
Cholesterol:35.4mg
11.8%
Sodium:223.25mg
9.71%
Alcohol:0.43g
100%
Alcohol %:0.64%
100%
Protein:1.91g
3.82%
Phosphorus:85.93mg
8.59%
Vitamin B2:0.1mg
5.77%
Calcium:56mg
5.6%
Folate:18.87µg
4.72%
Selenium:3.07µg
4.38%
Vitamin A:211.72IU
4.23%
Vitamin B1:0.05mg
3.64%
Iron:0.61mg
3.37%
Vitamin E:0.48mg
3.22%
Vitamin B3:0.58mg
2.88%
Vitamin K:2.74µg
2.61%
Manganese:0.05mg
2.55%
Vitamin B5:0.21mg
2.08%
Vitamin B6:0.04mg
1.85%
Vitamin B12:0.09µg
1.52%
Vitamin C:1.13mg
1.37%
Fiber:0.33g
1.32%
Copper:0.03mg
1.29%
Zinc:0.18mg
1.18%
Magnesium:4.29mg
1.07%