Lovely Lemon Cupcakes with Lemon Buttercream Frosting

Heidi

13 years ago

These refreshingly tart lemon cupcakes are awesome with an icy glass of fresh squeezed lemonade for a cool way to chase away the summer heat. ?☀️

Here in Phoenix we really know a thing or two about the heat. “Dog days of summer” doesn’t even begin to cut it when the temps start creeping towards 120 degrees. But don’t let the doggies get you down, because this fresh lemony treat is just what you need to take your taste buds on a refreshing summer vacation. Though I still recommend you enjoy them indoors with plenty of air conditioning. 😉

Another great perk of living in Phoenix is that citrus trees abound! There is never a shortage on fresh lemons! Although the best citrus harvest time is in the winter I always freeze lemon juice and wedges to use for baking in the summer months. (Though I would not recommend frozen for garnish).

These lemon cupcakes are the perfect blend of tart and sweet. The lemon pudding adds a rich flavor and makes the cupcakes oh-so-soft and the sour cream adds a bit of a tang to balance out the tart! The buttercream completes the cupcake with a swirl of sweetness and a bold pop of flavor from fresh squeezed lemon juice.

Using lemon cake mix will result in a stronger lemon flavor but you can use vanilla cake mix for a lighter flavor or if lemon cake mix isn’t available, which I have done on several occasions and it turned out just as tasty. 🙂

Perfect for parties, brunch, tea time, picnics or anytime you need a fresh flavored and delicate dessert! Easy peasy lemon squeezy! ???

Lovely Lemon Cupcakes

By Heidi

May 31, 2017

Categorized: Desserts

These refreshingly tart lemon cupcakes are awesome with an icy glass of fresh squeezed lemonade for a cool way to chase away the summer heat.

Yield: 24 cupcakes

Ingredients

Cupcakes

1 box lemon (or vanilla) cake mix
1 small package lemon instant pudding (3.5oz)
1 c sour cream
3/4 c water
3/4 c vegetable oil
4 eggs

Frosting

1 c unsalted sweet cream butter, softened at room temperature
1 tsp. vanilla extract
1 tsp. grated lemon zest
1/2 c fresh lemon juice
1 lb powdered sugar (about 4 cups), sifted

Instructions

Preheat the oven to 400º degrees F and fill 24 cupcake/muffin cups with liners. In a large bowl, add the cake mix, pudding mix sour cream, water, oil and eggs and mix together until fully incorporated. Batter will be thick. Pour batter into liners filling until about 2/3 full.
Bake at 400º degrees F for the first 5 mins. Then lower the temperature to 350º degrees F (do not open the oven door) and bake for the remaining time suggested on the cake mix box (which is usually about 19-23 mins TOTAL) or until a toothpick inserted into the middle comes out clean. Remove cupcakes from the oven. Allow to cool for just a few mins before transferring to a wire rack to cool completely before frosting.
To make the frosting, start in a large bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer). Beat the butter until smooth and creamy. Add the vanilla and lemon zest and mix until incorporated. Add the confectioners sugar, a little at a time, to the butter mixture and mix on medium low until smooth after each addition until all of it is incorporated. Be sure to scrape down the bowl with a rubber spatula as you go to make sure all of the confectioners sugar gets mixed in. Add the lemon juice and beat on high until light and smooth.
Garnish with thin slices of fresh lemon, lemon-drop candies, lemon zest, candy flowers or other pretty things.