Photo: Deva Williamson
Estimated Nutrition (whole recipe, rough)
956
Calories
30g
Protein
36g
Fat
126g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Pink Lemonade Cupcakes:
- 3 Half Sticks (3/4 cup) Land O Lakes
- ®
- Salted Butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 4 Meyer lemons, 2 heaping tablespoons zest + 1/2 cup juice
- 2 1/2 cups all-purpose flour
- 3/4 cup whole milk
- 3 to 5 drops red food coloring
- For the Pink Lemonade Frosting:
- 6 Half Sticks (1 ½ cups) Land O Lakes
- ®
- Salted Butter, softened
- 8 oz. cream cheese, softened
- 6-8 cups powdered sugar
- 1 Meyer lemon, zest + 3 tablespoons juice
- 2 -3 drops red food coloring
- Pink Sprinkles
- 24 lemon jelly candy wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes