Lightly Lemon Cupcakes

By nanasally4

Ingredients

• serving size) lemon instant pudding and pie filling mix 1/4 cup milk

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

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.

Makes
12 cupcakes