Lemon Cupcakes

Lemon Cupcakes

Photo by Myra O.

  • Prep Time


  • Total Time


  • Servings



  • Cupcakes

  • cups Original Bisquick® mix

  • ½

    cup sugar

  • cup milk

  • 3

    tablespoons butter or margarine, softened

  • 1

    teaspoon vanilla

  • 1


  • 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

  • ¼

    cup milk


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.


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