Dreamy Lemon Cupcakes

Linda Griffith


This is one of my very favorite recipes. It's very refreshing. I copied and pasted this from a William Sonoma CD that I have, so if you have trouble following the directions, please let me know and I will print it and retype it in. A very good recipe that I hope you will enjoy

pinch tips: How to Grease a Pan





10 Min


15 Min


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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes