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
Ingredients
Cupcakes
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 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
Instructions
-
Step1Heat 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.
-
Step2In large bowl, break up cookie dough. Add lemon juice, lemon peel and eggs. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.)
-
Step3Beat mixture with electric mixer on medium speed just until blended.
-
Step4Spoon into baking cups.
-
Step5Bake 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.
-
Step6In 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
3Tips from the
Pillsbury Kitchens
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