Double Lemon Cupcakes Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

2

tablespoons fresh lemon juice

1

teaspoon grated lemon peel

2

eggs

2 1/2

cups powdered sugar

1/4

cup butter, softened

2

to 3 tablespoons fresh lemon juice

Preparation

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Let cookie dough stand at room temperature 10 minutes.

In large bowl, break up cookie dough. Add lemon juice, lemon peel and eggs. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.)

Beat mixture with electric mixer on medium speed just until blended.

Spoon into baking cups.

Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 15 minutes.

In medium bowl, beat powdered sugar, butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Frost cupcakes.