LIGHTLY LEMON CUPCAKES

Lightly Lemon Cupcakes image

Dessert on a little piece of heaven - light and lemony cupcakes with whipped cream frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 12

Number Of Ingredients 10

Previous Next

Ingredients

1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/3 cup milk
3 tablespoons butter or margarine, softened
1 teaspoon vanilla
1 egg
1 teaspoon grated lemon peel
1 pint (2 cups) heavy whipping cream
1 box (4-serving size) lemon instant pudding and pie filling mix
1/4 cup milk

Steps:

Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 12 g, TransFat 1 g