Preheat your oven to 350ºF (175ºC). This ensures that your cupcakes bake evenly and achieve that perfect golden color.
Line your muffin tins with cupcake liners. This not only helps with easy removal but also adds a pop of color to your cupcakes.
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.
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.
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.
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!
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!
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.
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!
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!
