Total Time
Prep 5 mins
Cook 0 mins

I found this while searching for a new cupcake recipe online. It was adapted from "Cupcakes From the Cake Mix Doctor"

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 12 cup butter, softened
  • 3 cups sifted powdered sugar (sift before measuring)
  • 3 tablespoons frozen lemonade concentrate, thawed
  • 1 teaspoon grated lemon zest (colored portion of peel) (optional)


  1. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
  2. Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
  3. PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
  4. Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
  5. Yields 3 cups and enough for 24 cupcakes.


Most Helpful

I love this recipe. I just found it again and was so very happy. I serve mine over fresh strawberry cake and it is loved by everyone. thanks for posting it.

Evone May 17, 2008

This was so good and easy! I'd made a lemonade cake, recipe on the back of the lemon cake mix from Betty Crocker. Didn't give an idea for a I just searched on Recipezaar, and as usual found the perfect match. A great dessert idea for warm days.

MochaMoon April 09, 2008

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