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Double Lemon Cupcakes

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By Pillsbury Kitchens
Updated Sep 24, 2020
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Use Pillsbury™ sugar cookie dough to create these yummy lemon cupcakes with a buttery lemon frosting.

Double Lemon Cupcakes

  • Prep Time 15 min
  • Total 40 min
  • Ingredients 7
  • Servings 12
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Ingredients

Cupcakes

Frosting

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

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    3
    Beat mixture with electric mixer on medium speed just until blended.
  • Step 
    4
    Spoon into baking cups.
  • Step 
    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.
  • Step 
    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

310 Calories
11g Total Fat
2g Protein
49g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
100
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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