3-Ingredient Lemon Frosting Cupcakes

I love lemon. Lemon cookies, lemon cake, lemonade… Outside of chocolate, it is my favorite flavor to bake with.

I blame my Uncle Billy for my love of chocolate. Giving me M&Ms at his every visit. And my sweet grandmother is responsible for my love of lemon. She made my favorite pie, Lemon Ice Box, every time I asked. It’s amazing I was a skinny child. {grin}

This weekend, in the hopes that spring will arrive soon, I baked up some simple lemon cupcakes.

This post is really all about the icing and the candy topper. The cake mix is a Duncan Hines Supreme Lemon. So yummy and dairy free so my youngest can enjoy it too.

For the frosting, you’ll need:

• 1 container Cool Whip
• 1 can sweetened condensed milk
• 4 tbsp. lemon juice (or more to taste… I like more)
• Optional: lemon yogurt coated pretzel

And the easy instructions:

1. Combine cool whip, lemon juice and sweetened condensed milk in mixer
2. Chill for 3 hours (it brings out the lemon flavor and hardens the icing)
3. Top cupcakes and serve. If longer than 15 minutes, chill iced cupcakes.

Serve these yummies with a hot cup of coffee and you can’t go wrong.

Want a little inexpensive party tip? Embellish white cake plates with a simple strip of crepe paper. It’s much cheaper than ribbon and can be just as pretty!

As always, I hope you’re inspired to craft, bake, create and celebrate!

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