Double Lemon Cupcakes

(2)
  2 reviews
  • 15 min prep time
  • 40 min total time
  • 7 ingredients
  • 12 servings

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. 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. 2 In large bowl, break up cookie dough. Add lemon juice, lemon peel and eggs.
  3. 3 Beat mixture with electric mixer on medium speed just until blended.
  4. 4 Spoon into baking cups.
  5. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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