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Lightly Lemon Cupcakes
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Heavenly lemon cupcakes topped with creamy whipped frosting.
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 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
Instructions:
  • Preheat the oven to 375°F and line a 12-cup muffin tin with paper baking cups.
  • In a large bowl, gently blend all cupcake ingredients with an electric mixer for 30 seconds, occasionally scraping the bowl. Increase speed to medium and beat for 4 minutes, scraping the bowl occasionally. Fill muffin cups evenly with batter, filling each about 1/3 full (cupcakes will rise during baking).
  • Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan and cool completely on a rack.
  • In a large bowl, use an electric mixer to beat whipping cream on low speed until slightly thickened. Then add dry pudding mix and 1/4 cup milk and beat on high speed until stiff peaks form.
  • Transfer the luscious frosting into a piping bag, and artfully swirl it over the cupcakes. Chill in the refrigerator, then allow to sit at room temperature for 30 minutes before indulging in their deliciousness.

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