Double Lemon Cupcakes

Use Pillsbury™ sugar cookie dough to create these yummy lemon cupcakes with a buttery lemon frosting.

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  • prep time 15 min
  • total time 40 min
  • ingredients 7
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
2g
2%
),
Cholesterol
45mg
45%;
Sodium
170mg
170%;
Total Carbohydrate
49g
49%
(Dietary Fiber
0g
0%
  Sugars
25g
25%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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