Lemon Monkey Bread Cupcakes – a delicious recipe with Butter, Sugar, Lemon, weight Cream Cheese, Lemon, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Melt the butter in a microwaveable bowl. In a separate bowl, add the sugar and zest the lemon into the bowl. Give it a quick stir. Cut the biscuits into 8 pieces.
3
Spray your muffin tin with cooking spray. Dip each biscuit in the butter then roll in the lemon sugar. Place in the muffin cups and bake for 17-20 minutes or until you press down in the middle and they spring back.
4
Make the glaze by combining room temp (or microwaved for a few seconds) cream cheese, juice of 1/2 the lemon and powdered sugar. Give it a good whisk to combine. If it is too thick, add a little additional lemon juice or splash of milk. If it is too thin, add additional powdered sugar. It depends on how juicy your lemon is. Drizzle the glaze on top of each cupcake.
5
Enjoy!
926
kcal
Calories
33
g
Fat
164
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 stick Butter, 2 cups Sugar, 1 whole Lemon, Zested, 16-1/3 ounces, weight Refrigerated Biscuits, and more.
Yes, Lemon Monkey Bread Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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