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These lemon cupcakes are pure sunshine on a plate. They are soft and tender and full of lemon goodness. The lemon buttercream on top is out of this world.
Why You’ll Love This Recipe
These easy lemon cupcakes were indeed perfect, lemon through and through. You’ve got lemon cake and lemon frosting and it doesn’t get any better! The cupcake starts with a boxed lemon cake mix but then is enhanced with some sour cream and pudding which makes for a very moist cupcake. The frosting was super lemony too with fresh lemon juice and lemon zest.
I originally found the recipe over at my friend Mel’s amazing blog.
I am helping a friend with her son’s wedding reception next week and they wanted to have a cupcake bar. She has put me in charge of selecting and planning the cupcake menu. Here is what we have planned and this lemon cupcake recipe works perfectly in the line up.
- Margarita Cupcakes
- Banana Cupcakes
- Brown Sugar Cupcakes
- Lemon Cupcakes
Ingredients Needed
- Lemon cake mix. I prefer Duncan Hines. You will also need the ingredients listed on the back of the cake mix which is water, oil and eggs.
- Sour cream. You can also use plain Greek yogurt.
- Lemon instant pudding. You need the small box, make sure it is instant and not the cooked pudding.Â
- Butter
- Powdered Sugar
- Lemons. You will use the juice and the zest.
How to Make Lemon Cupcakes
- Mix together the cake mix, the ingredients listed on the back along with the sour cream and dry lemon pudding mix.
- Use paper liners in your muffin tin.
- Fill each lined muffin tin 2/3 of the way full. I use this scoop for evenly sized cupcakes
- Bake at 350 degrees F for 25-30 mins.
Note: Don’t be surprised when you open the oven and the cupcakes have sunk in the middle, they just do that. I don’t see this as a problem, I see this as a place for more frosting!
How to Frost a Cupcake
I like to use a piping bag and a large round tip to frost my cupcakes with. If you prefer less frosting, just use a knife.
The recipe makes a lot of frosting so if you are not going to pipe on your frosting you could half the frosting recipe.
Tip from Leigh Anne
- After the lemon cupcakes are frosted and right before serving, add half of a sliced strawberry so the juices don’t bleed into the frosting.
- You can also top them with a slice of lemon.
Frequently Asked Questions
Can I use store bought lemon juice?
I don’t recommend it. You are going to get much better flavor from fresh squeezed lemon juice and zest and lemon is definitely the star of the show here. Using fresh lemon juice makes a huge difference!
How do I store lemon cupcakes
These cupcakes do not need to be stored in the refrigerator. Keep them stored in an airtight container on the counter until ready to serve. They will last for 2-3 days. Garnish before serving.
Can you freeze cupcakes?
Yes. Allow the cupcakes to cool completely and store the cupcakes (unfrosted) in an airtight container or freezer bag for up to 1 month. Thaw in the refrigerator before bringing them to room temperature and then frost.
Check out more of my favorite cupcake recipes:
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Perfect Lemon Cupcakes
Ingredients
Cake:
- 1 15.25 oz lemon cake mix I prefer Duncan Hines
- 1 cup sour cream
- 3/4 cup water listed on back of cake mix
- 3/4 cup oil listed on back of cake mix
- 4 eggs listed on back of cake mix
- 1 3.4 oz lemon instant pudding small box
Lemon Buttercream Frosting:
- 1 cup butter very soft
- 8 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 teaspoon grated lemon zest
Instructions
Cake:
- Mix dry ingredients
- Add wet ingredients
- Mix with electric mixer on medium speed for about two minutes. Batter will be thick
- For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe).
- For regular cake, pour into a greased 9×11 pan or two round pans
- Bake at 350 degrees for 25-30 minutes
- Don’t over bake or the cake will be too dry!
- The toothpick test works to check to see if they’re done
- The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting
Lemon Buttercream Frosting:
- Place the butter in a large mixing bowl
- Add 4 cups of sugar, then the juice and the zest
- Beat until smooth and creamy
- Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total).
- Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
- Garnish with berries, if desired right before serving
Tips & Notes:
- After the cupcakes are frosted and right before serving, add half of a sliced strawberry so the juices don’t bleed into the frosting.
- You can also top them with a slice of lemon
Kerry says
Thank you so much for this recipe. I just recently discovered your blog and found this fantastic recipe. I made these cupcakes this afternoon and they were absolutely amazing! Thanks again!
Lara says
These cupcakes look so yummy!!!! I want to make then now!!!! I guess I will have to wait until tomorrow!!
Fernanda says
Your cupcakes are beautiful. I am such a rookie baker….love to cook, but baking intimidates me. I was wondering how you bake the cupcakes without the cupcake liners getting all dark and yucky. Your liners look so vibrant. I would love to know your secret; if it isn’t a secret :o)
Leigh Anne says
@Cara:
I’m happy to share my berry secrets – not sure they are really secrets but here is what I do. When you buy fresh berries from a store or berry stand plan on using them that day or the next. I am talking about fresh, local berries. Those strawberries you buy at Costco that come from Chile while last a lot longer but fresh local grown berries don’t last as long. We have had lots of sun here in Oregon lately so our berries are really ripe. They need to be used right away. I store mine in the refrigerator until I am ready to use them and I do not wash them until I am ready to use them. I even freeze my berries without washing them. When I put them in the refrigerator I try and store them in a shallow container so they are not piled too deep on top of one another. If you see any moldy or overly ripe pieces remove those right away because “one bad apple can spoil the whole bunch”. Hope this helps – let me know if you have any other questions!
Cara says
Could you share your secrets about washing and storing fresh berries? I know you use fresh berries in many recipes. Admittedly, I am not much of a chef or baker. Your blog has inspired me to bake more. This summer I have tried many recipes with fresh strawberries or raspberries but I have nothing but trouble with rotten or mushy berries. I have purchased from both the grocery store or fresh produce stands. I’ve tried washing right away or waiting until I’m ready to use them. I’ve tried storing in or out of the fridge. It doesn’t seem to make a difference. I bought a bunch of strawberries on Monday to use in a salad tonight. I just found that they are all moldy and rotten. What methods do you use to clean and store berries? How far in advance can you or do you typically purchase the berries?