Frosted Lemon Cupcakes
It's easy to bake these cupcakes loaded with lemony goodness.
Equipment
- cup cake pan
Ingredients
For the Cake:
- 1 box lemon cake mix
- 3.4 oz instant lemon pudding mix
- 1 cup sour cream
- 4 large eggs
- ½ cup vegetable oil
- ⅓ cup lemon juice, freshly squeezed
- ¼ cup water
For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Place paper cupcake liners into each cupcake hole in the pan. Set aside.
- In the bowl of a stand mixer whip together the cake mix, pudding mix, sour cream, eggs, oil, lemon juice, and water. Beat until well combined.
- Pour batter into cupcake liners. Fill each cup about ¾ full with batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely.
- Place softened cream cheese, softened butter, powdered sugar, and vanilla in the bowl of a stand mixer.
- Beat together until smooth and fluffy.
- Frost each cupcake with a generous layer of frosting.
- Store frosted cupcakes in the refrigerator.
- Remove from refrigerator about an hour before serving to allow cupcakes to come to room temperature.