Emily Bites · by Emily Bites
Lemon-Lime Cupcakes
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 4%
CARBS 24G77% OF CAL
0G FIBER9G OTHER15G TOTAL SUGAR
FAT 2G17% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and tangy lemon-lime cupcakes with cream cheese frosting. Easy to make from a box mix and fresh citrus, they're bright and refreshing for any occasion.
dessertamericanbaked good🥣 mixer🔥 ovengluten freevegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 (18.25 oz) box of yellow cake mix ((I used Betty Crocker Super Moist))
- 1 can of diet lemon-lime soda (I used Sprite Zero)
- 2 egg whites
- 1 lemon
- 1 lime
- 8 oz 1/3 less fat cream cheese (do not substitute fat free)
- 1 cup powdered sugar
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 4%
CARBS 24G77% OF CAL
0G FIBER9G OTHER15G TOTAL SUGAR
FAT 2G17% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 193mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 40mg
- Calcium
- 60mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.