Combine cupcake ingredients and beat lightly. Prepare mini muffin pans by spraying generously with cooking spray. Fill each cup with a spoonful of batter (about 1/2 - 3/4 full).
Bake at 350 for 10-12 mins.
Meanwhile, make glaze: zest one lemon and 2 oranges. Mix zest with juice from 2 lemons and 2 oranges. Add powdered sugar and mix well.
While muffins hot, dredge in glaze. Place on drying rack (with foil beneath) to dry.
Chill until serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.5mg||0 %|
|Sodium 2081.7mg||72 %|
|Potassium 43.4mg||1 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 8g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 35
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