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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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH 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.
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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.
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