Lightly Lemon 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

1

pint (2 cups) heavy whipping cream

1

box (4-serving size) lemon instant pudding and pie filling mix

1/4

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.