Lightly Lemon Cupcakes

Gluten Free
Lightly Lemon Cupcakes
70 min.
12
206kcal

Suggestions


Indulge in the delightful taste of our Lightly Lemon Cupcakes, a perfect treat for those who crave a sweet yet refreshing dessert. These gluten-free cupcakes are not only easy to make but also bursting with zesty lemon flavor that will brighten your day. With a light and fluffy texture, each bite offers a harmonious balance of sweetness and tanginess, making them an ideal choice for any occasion.

Ready in just 70 minutes, these cupcakes are perfect for gatherings, celebrations, or simply as a delightful afternoon snack. Each serving contains only 206 calories, allowing you to enjoy a guilt-free dessert that satisfies your sweet tooth. The combination of rich heavy whipping cream and lemon instant pudding creates a luscious frosting that elevates these cupcakes to a whole new level of deliciousness.

Whether you're hosting a party or looking to treat yourself, these Lightly Lemon Cupcakes are sure to impress. Their vibrant flavor and beautiful presentation will have everyone reaching for seconds. So, gather your ingredients and get ready to whip up a batch of these scrumptious cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • 0.5 cup sugar 
  • 0.3 cup milk 
  • tablespoons butter softened
  • teaspoon vanilla 
  •  eggs 
  • teaspoon lemon zest grated
  • cups cup heavy whipping cream 
  • box jell-o lemon flavor pudding & pie filling instant (4-serving size)
  • 0.3 cup milk 
  • 1.5 cups frangelico 

Equipment

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

Directions

  1. Heat oven to 375°F.
  2. Place paper baking cup in each of 12 regular-size muffin cups.
  3. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
  4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
  5. In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened.
  6. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
  7. Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator.
  8. Remove from refrigerator 30 minutes before serving.

Nutrition Facts

Calories206kcal
Protein3.84%
Fat76.82%
Carbs19.34%

Properties

Glycemic Index
12.17
Glycemic Load
6.03
Inflammation Score
-4
Nutrition Score
2.5486956617754%

Nutrients percent of daily need

Calories:205.63kcal
10.28%
Fat:17.89g
27.53%
Saturated Fat:10.04g
62.77%
Carbohydrates:10.13g
3.38%
Net Carbohydrates:10.12g
3.68%
Sugar:10.13g
11.26%
Cholesterol:59.9mg
19.97%
Sodium:53.76mg
2.34%
Alcohol:0.11g
100%
Alcohol %:0.22%
100%
Protein:2.01g
4.02%
Vitamin A:747.39IU
14.95%
Vitamin B2:0.11mg
6.53%
Vitamin D:0.84µg
5.59%
Calcium:44.22mg
4.42%
Phosphorus:43.09mg
4.31%
Selenium:2.59µg
3.7%
Vitamin E:0.52mg
3.46%
Vitamin B12:0.16µg
2.73%
Vitamin B5:0.21mg
2.05%
Potassium:62.93mg
1.8%
Vitamin B6:0.03mg
1.4%
Zinc:0.19mg
1.28%
Vitamin K:1.32µg
1.25%
Magnesium:4.81mg
1.2%
Vitamin B1:0.02mg
1.1%