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Double Lemon Cupcakes

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Double Lemon Cupcakes
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12
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Use Pillsbury™ sugar cookie dough to create these yummy lemon cupcakes with a buttery lemon frosting.

Ingredients

Cupcakes

1
roll Pillsbury™ refrigerated sugar cookies
2
tablespoons fresh lemon juice
1
teaspoon grated lemon peel
2
eggs

Frosting

2 1/2
cups powdered sugar
1/4
cup butter, softened
2
to 3 tablespoons fresh lemon juice

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Let cookie dough stand at room temperature 10 minutes.
  • 2 In large bowl, break up cookie dough. Add lemon juice, lemon peel and eggs.
  • 3 Beat mixture with electric mixer on medium speed just until blended.
  • 4 Spoon into baking cups.
  • 5 Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 15 minutes.
  • 6 In medium bowl, beat powdered sugar, butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Frost cupcakes.
Tips  

Use decorative cupcake liners to make your cupcakes even prettier. Garnish with a few blueberries, raspberries or thin slices of strawberries.

To save time, use a container of prepared fluffy frosting in place of the frosting in the recipe. You can stir in a teaspoon of grated lemon peel for lemon flavor.

Tip: Lightly spray muffin tins with cooking spray before adding cupcake liners to keep them in place when filling with batter. More cooking spray tips.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
18%
(
Saturated Fat
4 1/2g
24%
,
Trans Fat
2g
)
Cholesterol
45mg
15%
Sodium
170mg
7%
Potassium
20mg
1%
Total Carbohydrate
49g
16%
(
Dietary Fiber
0g
0%
,
Sugars
25g
)
Protein
2g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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