Lightly Lemon Cupcakes

By carvalhohm2

Ingredients

• Cupcakes:
• 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
• Frosting:
• 1 pint (2 cups) heavy whipping cream
• 1 box (4-serving size) lemon instant pudding and pie filling mix
• 1/4 cup milk

Details

Servings 12
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.

2 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).

3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.

4 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.

5 Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.

Serving Size: 1 Cupcake Calories270 ( Calories from Fat160), Total Fat18g (Saturated Fat10g, Trans Fat1g ), Cholesterol70mg Sodium240mg Total Carbohydrate22g (Dietary Fiber0g Sugars12g ), Protein3g