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Lemon Cookie Cups

Bright, springy lemon cake-mix cookies are baked into little cookie cups and then filled with homemade vanilla buttercream icing. 

Lemon Cookies
  • 1 box lemon cake mix
  • 1 small box dry white chocolate pudding mix
  • 1/2 c. oil
  • 2 tbsp. water
Vanilla Buttercream Frosting:
  • 1/2 c. (1 stick) butter, softened
  • 3-4 c. powdered sugar, sifted
  • 2 tsp. pure vanilla extract
  • 2-4 tbsp. milk or water
  • 1 bag Cadbury's Shimmer Chocolate Eggs
  • 1 container pastel colored sprinkles
To make cookies:
  1. Preheat oven to 350. Grease a 24-cup mini muffin pan.

  2. Mix dry cake mix and dry pudding mix together. 

  3. Add oil, eggs and water. Mix until well combined.

  4. Divide dough into 24 balls and place 1 ball in each muffin cup. Press down lightly.

  5. Bake at 350 for 8-10 minutes or until the edges are just beginning to brown.

  6. Remove pan from oven and IMMEDIATELY use a rounded tablespoon to press a cup shape into each cookie. Let cool completely.

To make frosting:
  1. While cookies are cooling, cream softened butter in bowl of stand mixer until light and creamy, 2-3 minutes.

  2. Add powdered sugar, 1/2 c. at a time, and mix thoroughly.

  3. Add milk (or water) and vanilla. Stir.

  4. Add additional liquid (1 tablespoon at a time) if frosting is too thick. OR add powdered sugar, 1/4 c. at a time, if frosting is too thin.

To decorate:
  1. Spoon frosting into piping bag paired with star tip (you can also use a ziploc bag). 

  2. Fill each cup with frosting, using a circular motion.

  3. Press one chocolate egg and a few pastel sprinkles into the top of each cookie to finish.

  4. Store in the refrigerator if milk was used in the frosting. Store covered.