Cupcake Bites with Creamy Lemon Frosting

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Cupcake Bites with Creamy Lemon Frosting
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 44 min.
Ready in
Calories:
245
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie245 kcal(12 %)
Protein3.07 g(3 %)
Fat7.14 g(6 %)
Carbohydrates44.25 g(30 %)
Sugar added18.52 g(74 %)
Roughage0.51 g(2 %)
Vitamin A19.42 mg(2,428 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.21 mg(2 %)
Vitamin B₆0 mg(0 %)
Folate0.34 μg(0 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C0.67 mg(1 %)
Potassium17.25 mg(0 %)
Calcium28.26 mg(3 %)
Magnesium1.31 mg(0 %)
Iron0.78 mg(5 %)
Iodine4.97 μg(2 %)
Zinc0.01 mg(0 %)
Saturated fatty acids3.91 g
Cholesterol5.93 mg

Ingredients

for
48
For the Cupcakes
1 package Cake mixture (2-layer size)
1 package JELL-O® Lemon Flavor Instant Pudding (96 g | 3.4 oz)
1 cup water
4 egg whites
2 tablespoons vegetable oil
For Lemon Buttercream Frosting
3 tablespoons butter (at room temperature)
2 ½ cups powdered sugar
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1 ½ tablespoons milk
1 cup sweetened Coconut flakes

Preparation steps

1.
Preheat oven to 350º F / 180º C. Line two 24 count mini muffin tins with paper or foil cupcake liners.
2.
In a large bowl, using an electric mixer set on low speed, beat the all the ingredients together until just moistened. Increase the mixer speed to medium and beat for an additional 2 minutes. Spoon batter into prepared muffin cups.
3.
Bake for 21 to 24 minutes or until a wooden toothpick inserted into the centers comes out clean. Cool in pans for 10 minutes; remove and transfer to wire racks to cool completely.
4.
For Frosting:
5.
In a small mixing bowl, cream butter and sugar together. Add lemon juice, vanilla, lemon and milk, beat until light and smooth.
6.
Using a small offset spatula, generously frost each cupcake. Sprinkle with sweetened coconut. Serve.