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Frozen Lemonade Cupcakes

Frozen Lemonade Cupcakes

You can have your lemonade and eat it too! Individually-sized pound cakes are dressed with a flavorful whipped topping and garnished with fresh lemon peel. Serve frozen for a refreshing anytime treat to stay cool this summer.



  1. Paper-line 18 muffin cups.
  2. Cut pound cake into 18 slices. Using 1 3/4 inch-round cookie cutter or appropriate size to fit into paper liners, cut slices into rounds (discard cake scraps or save for another use). Place cake rounds into paper liners.
  3. Combine sweetened condensed milk and lemonade concentrate in large bowl; stir well. Stir a large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly into liners. Freeze for 2 hours.
  4. Cover; freeze for several hours or overnight before serving.
  5. Garnish with lemon peel.

Prep Time: 20 min | Freezing Time: 5 hr | Servings: 18


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