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Lightly Lemon Cupcakes

Dessert on a little piece of heaven - light and lemony cupcakes with whipped cream frosting.

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( 12 Ratings)

12 Ratings

5 Stars 42%

4 Stars 17%

3 Stars 25%

2 Stars

1 Stars

Member Reviews ( 8 )

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Prep Time 25 min
Total Time 1 hr 10 min
Servings 12

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

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Directions

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.

EXPERT TIPS

Expert Tips

In step 2, the 4-minute beating time is critical to develop the structure in the cupcake.

Use a deep bowl when whipping cream to reduce splattering. Chill the bowl and beaters first so that the cream will form stiff peaks faster.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 270
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 10g, 10% Trans Fat 1g 1% ),
Cholesterol: 70mg; 70%;
Sodium: 240mg; 240%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 0g 0% Sugars 12g 12% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 3/17/2013 3:52:41 PM REPORT ABUSE oneconnie said:

Rating:

Nope! Way too much frosting and the instant jello did not mix well - had a gritty taste. Maybe I didn't add the instant jello at the right time. But, won't make again.

This reply was: Helpful Inspiring

Posted 3/23/2012 5:15:18 PM REPORT ABUSE MegaRebel54 said:

Rating:

Can these Lightly Lemon Cupcakes be made with same results with Gluten Free Bisquick? Any changes suggested? What about some of the other recipe's? The person that gave it a 1, what do you think happened? Haven't tried them yet so will get back to you. Thanks for the GF recipes I have Celiac Disease & have to make sure of everything!

This reply was: Helpful Inspiring

Posted 7/17/2011 5:58:28 PM REPORT ABUSE

Rating:

Well, perhaps I am the only one who just did not appreciate this recipe. I've made things like this with pancake mix before with moderate success. So, when I saw a 'cupcake' recipe I had to try it. After following the recipe exactly -- except for adding more sugar because I've learned these 'quick mix' recipes aren't sweet -- I pulled them out to find that they looked like a biscuit and tasted like a pancake. Even the extra sugar didn't have an impact. How can they be called anything near a cupcake, not even a muffin -- they were as dense as a 'southern style' biscuit, but not inviting at all. They went to the trash while still warm. I only rate them a one because I had to pick something.

This reply was: Helpful Inspiring