Double Lemon Cupcakes

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

  • 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
  • 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.
  • 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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