Lemon Cupcakes

There’s something magical about baking that fills the kitchen with warmth and joy, and my favorite creation is without a doubt Lemon Cupcakes. These delightful treats bring a burst of sunshine into my day. I remember the first time I made them for a family gathering; I was nervous but excited. The moment I pulled those golden cupcakes from the oven, the sweet aroma of lemon filled the air, and everyone gathered around, eager to taste. Watching their faces light up with each bite was priceless. It’s these moments that inspire me to keep baking and sharing my recipes. These Lemon Cupcakes are perfect for any occasion, whether it’s a sunny spring picnic or a cozy family dinner. So, let’s dive into this recipe that has captured my heart and my family’s taste buds!

Shopping List for Lemon Cupcakes

When it comes to making the best Lemon Cupcakes, the ingredients are the stars of the show. Each component plays a vital role in bringing out that signature lemony flavor and fluffy texture. The lemon cake mix serves as the base, while sour cream adds moisture and richness. The fresh lemon zest is crucial for enhancing the lemon flavor, and the eggs help bind everything together. Together, they create a delightful symphony of flavors that is sure to impress!

• Lemon cake mix: 1 box – The foundation of your cupcakes, providing that essential lemon flavor.
• Sour cream: 1 cup – Adds moisture and richness to the batter, making the cupcakes tender.
• Water: ¾ cup – Used to help combine the ingredients and create the perfect batter consistency.
• Vegetable oil: ¾ cup – Keeps the cupcakes moist and fluffy, enhancing their texture.
• Lemon zest: 2 tsp – Fresh zest adds a vibrant lemon flavor that can’t be beaten.
• Eggs: 4 large – Essential for binding the ingredients and helping the cupcakes rise.
• Instant lemon pudding: 1 (3.4 oz) package – Adds flavor and keeps the cupcakes moist and delicious.
• Butter: 1 cup, room temperature – Used for making the frosting creamy and rich.
• Powdered sugar: 6 cups – Sweetens the frosting and gives it a light, fluffy texture.
• Heavy whipping cream: ½ cup – Adds richness to the frosting and helps it hold its shape.
• Pure vanilla extract: ½ tsp – Enhances the sweetness of the frosting.
• Lemon extract: 1½ tsp – Boosts the lemon flavor in both the cupcakes and frosting.
• Lemon zest: 2 tsp – Another burst of citrus zestiness, perfect for the frosting!

Recipe Steps for Lemon Cupcakes

Baking Lemon Cupcakes is an exciting process that fills the kitchen with delicious scents and anticipation. Follow these step-by-step instructions to create your own batch of these delightful treats. I promise, they’re worth every minute spent in the kitchen!

1. Preheat your oven to 350ºF (175ºC). This ensures that your cupcakes bake evenly and achieve that perfect golden color.
2. Line your muffin tins with cupcake liners. This not only helps with easy removal but also adds a pop of color to your cupcakes.
3. In a medium bowl, combine the lemon cake mix, instant lemon pudding, sour cream, eggs, water, lemon zest, and vegetable oil. I love using a hand mixer to combine everything; it really brings out the flavors and makes mixing a breeze.
4. Mix on medium-high speed for about 2 minutes until the batter is well combined and smooth. You want to see some bubbles forming as air gets incorporated; that’s what helps the cupcakes rise beautifully.
5. Using a large cookie scoop, divide the batter evenly into the cupcake liners, filling them about two-thirds full. This will ensure they have room to rise without overflowing.
6. Pop the muffin tin into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The smell will be heavenly!
7. Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Patience is key here; they need to be cool before frosting!
8. While the cupcakes cool, prepare the buttercream frosting. In the bowl of a stand mixer, beat the unsalted butter until it’s light and fluffy. This should take about 2-3 minutes.
9. Gradually add in the powdered sugar, heavy whipping cream, lemon extract, pure vanilla extract, and the second dose of lemon zest. Mix on medium speed until everything is well combined and fluffy—this is the part where your frosting gets that creamy texture!
10. Once the cupcakes are completely cooled, spread the frosting generously on top. You can use a piping bag if you want a more decorative look, or simply spread it with a knife. Either way, they’ll taste amazing!

Things Worth Knowing

Make It Your Own

Transforming your Lemon Cupcakes can be fun and exciting! Here are some tips to customize this recipe to fit your taste.

• Storage: To store leftovers, place them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to a week.
• Freezing: Yes, you can freeze the cupcakes! Wrap each one in plastic wrap and store them in a freezer bag for up to 3 months. Thaw them in the fridge before enjoying!
• Pairing: Want to elevate your dessert? Serve these cupcakes with fresh fruit like strawberries or a scoop of vanilla ice cream for an extra indulgence.
• Flavor Twists: Experiment with other citrus flavors! You can add lime or orange zest for a delightful twist on the classic recipe.
• Decoration: Top with fresh berries or edible flowers for a stunning presentation that’s perfect for special occasions!

Side Dish Ideas for Lemon Cupcakes

When it comes to serving Lemon Cupcakes, there are endless possibilities to enhance your experience. Here are some ideas:

• Fruit Salads: A refreshing fruit salad pairs beautifully with Lemon Cupcakes. The sweetness of the fruits complements the tangy flavor of the cupcakes.
• Iced Tea: Serve with a glass of iced tea or lemonade for a delightful afternoon treat. The citrusy flavors harmonize perfectly!
• Picnic Treats: These cupcakes are ideal for picnics. Pack them alongside sandwiches and snacks for a cheerful meal outdoors.
• Brunch Delights: They also make a great addition to brunch spreads. Add some savory items like quiches to balance the sweetness.
• Seasonal Events: These cupcakes are perfect for spring events such as birthdays or Easter celebrations, adding a festive touch to your gathering!

FAQ

Conclusion

Lemon Cupcakes are truly a delightful treat that combines the perfect balance of sweetness and tanginess. They are not just a dessert; they’re a way to create cherished memories with family and friends. I encourage you to try making these cupcakes for your next gathering; they’re sure to impress everyone. Trust me, after making these, you’ll want to whip up a batch every weekend!

Lemon Cupcakes

Craving something bright and delicious? Try these Lemon Cupcakes! They're light, fluffy, and topped with creamy frosting, making them the perfect sweet treat for any occasion. You won't be able to eat just one!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 24 cupcakes

Course: Desserts

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 1 box Lemon cake mix
• 1 cup Sour cream
• ¾ cup Water
• ¾ cup Vegetable oil
• 2 tsp Lemon zest
• 4 large Eggs
• 1 package Instant lemon pudding
• 1 cup Butter, room temperature
• 6 cups Powdered sugar
• ½ cup Heavy whipping cream
• ½ tsp Pure vanilla extract
• 1½ tsp Lemon extract
• 2 tsp Lemon zest

Equipment

• Mixing Bowls
• Hand mixer
• Kitchen-Aid Mixer
• Muffin Pan
• Large Cookie Scoop

Method

 

1. Preheat your oven to 350ºF (175ºC). This ensures that your cupcakes bake evenly and achieve that perfect golden color.
2. Line your muffin tins with cupcake liners. This not only helps with easy removal but also adds a pop of color to your cupcakes.
3. In a medium bowl, combine the lemon cake mix, instant lemon pudding, sour cream, eggs, water, lemon zest, and vegetable oil. I love using a hand mixer to combine everything; it really brings out the flavors and makes mixing a breeze.
4. Mix on medium-high speed for about 2 minutes until the batter is well combined and smooth. You want to see some bubbles forming as air gets incorporated; that’s what helps the cupcakes rise beautifully.
5. Using a large cookie scoop, divide the batter evenly into the cupcake liners, filling them about two-thirds full. This will ensure they have room to rise without overflowing.
6. Pop the muffin tin into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The smell will be heavenly!
7. Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Patience is key here; they need to be cool before frosting!
8. While the cupcakes cool, prepare the buttercream frosting. In the bowl of a stand mixer, beat the unsalted butter until it’s light and fluffy. This should take about 2-3 minutes.
9. Gradually add in the powdered sugar, heavy whipping cream, lemon extract, pure vanilla extract, and the second dose of lemon zest. Mix on medium speed until everything is well combined and fluffy—this is the part where your frosting gets that creamy texture!
10. Once the cupcakes are completely cooled, spread the frosting generously on top. You can use a piping bag if you want a more decorative look, or simply spread it with a knife. Either way, they’ll taste amazing!

Notes

• Tip 1: Do not make the cake mix according to the package directions. You are using the dry mix.
• Tip 2: You can use this batter in any cake pan that you prefer. Use the cooking directions on the cake mix box as a guide for cooking times.
• Tip 3: For extra lemon flavor, replace some of the water in the cake batter with fresh lemon juice.
• Tip 4: Store the cupcakes in an airtight container at room temperature or in the fridge. The cupcakes will keep up to 2 days at room temperature and up to a week in the refrigerator.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.