Lemon Cupcakes – Plain Chicken

Lemon Cupcakes Recipe – Indulge in a burst of sunshine with these delightful lemon cupcakes! Moist, fluffy, and topped with creamy lemon buttercream frosting. Lemon cake mix, sour cream, water, oil, eggs, lemon zest, lemon pudding, butter, powdered sugar, heavy cream, and lemon extract. They’re the perfect treat for brightening up any occasion.

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Cake Mix Lemon Cupcakes

Looking to add some sunshine to your day? Give these lemon cupcakes a whirl! They’re light, airy, and topped with a delectable lemon buttercream frosting. Ideal for welcoming the freshness of spring! Not only are these cupcakes delicious, but they are effortless to make with a box of cake mix! You must give these a try ASAP! One bite and they are sure to become a favorite!

How to Make Lemon Cupcakes

This dessert is easy to make with only a few simple ingredients. In a medium bowl, combine lemon cake mix, instant lemon pudding, sour cream, eggs, water, lemon zest, and vegetable oil. Mix on medium high speed with an electric mixer for 2 minutes. Place cupcake liners in two muffin pans. Divide the batter between the muffin cups using a large cookie or ice cream scoop. Fill muffin tin 2/3 full. Bake in a preheated oven until a toothpick inserted into the middle of the cupcake comes out clean. Cool cupcakes completely on a wire rack before frosting.

To make the buttercream, beat unsalted butter in the bowl of a stand mixer until light and fluffy. Slowly add powdered sugar, heavy whipping cream, lemon extract, vanilla extract, and lemon zest to the bowl. Mix on medium speed until the frosting is light and fluffy.

Helpful Tips & Frequently Asked Questions

• Do not make the cake mix according to the package directions. You are using the dry mix.
• 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.
• Replace some water in the cake batter with fresh lemon juice for extra lemon flavor.
• I top the cupcakes with buttercream frosting. They are equally delicious made with cream cheese frosting.
• Can I freeze LemonCupcakes? Yes! Bake the cakes and cool to room temperature. Wrap each cupcake in plastic wrap and place in a freezer bag, and store in the freezer for up to 3 months.
  • The frosting may also be frozen.
  • Thaw both in the refrigerator before bringing to room temperature and serving.
• 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.

Lemon Cupcakes with Buttercream Frosting

This easy dessert has quickly become a favorite! Whether hosting a gathering or simply treating yourself to a delicious snack, there are countless ways to enjoy these yummy treats. Pair them with a pot of freshly brewed tea for an afternoon tea party, or serve them alongside a scoop of creamy vanilla ice cream for a delightful dessert indulgence. Feeling creative? Customize each cupcake with a sprinkle of lemon zest or a drizzle of tangy lemon curd for an extra burst of citrusy flavor. However you choose to serve them, they are sure to become a favorite at your house, too!

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Lemon Cupcakes

Yield: 24 cupcakes

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Lemon Cupcakes Recipe – Indulge in a burst of sunshine with these delightful lemon cupcakes! Moist, fluffy, and topped with creamy lemon buttercream frosting. Lemon cake mix, sour cream, water, oil, eggs, lemon zest, lemon pudding, butter, powdered sugar, heavy cream, and lemon extract. They’re the perfect treat for brightening up any occasion.

Lemon Cupcakes

• 1 box lemon cake mix
• 1 cup sour cream
• ¾ cup water
• ¾ cup vegetable oil
• 2 tsp lemon zest
• 4 large eggs
• 1 (3.4-oz) package instant lemon pudding

lemon buttercream frosting

• 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

• Preheat oven to 350ºF. Place cupcake liners in muffin tins.

• In a medium bowl, combine lemon cake mix, instant lemon pudding, sour cream, eggs, water, lemon zest, and vegetable oil. Mix on medium high speed with an electric mixer for 2 minutes.

• Divide the batter between the muffin cups using a large cookie or ice cream scoop. Fill muffin tin 2/3 full.

• Bake for 18 to 20 minutes, until a toothpick inserted into the middle of the cupcake comes out clean. Cool cupcakes completely on a wire rack before frosting.

• To make the buttercream, beat unsalted butter in the bowl of a stand mixer until light and fluffy.

• Slowly add powdered sugar, heavy whipping cream, lemon extract, vanilla extract, and lemon zest to the bowl. Mix on medium speed until the frosting is light and fluffy.

• Spread frosting on the top of the cupcakes or use a piping bag and pipe the frosting on the cupcakes.

• Do not make the cake mix according to the package directions. You are using the dry mix.
• 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.
• For extra lemon flavor, replace some of the water in the cake batter with fresh lemon juice.
• I top the cupcakes with buttercream frosting. They are equally delicious made with cream cheese frosting.
• Can I freeze LemonCupcakes? Yes!
  • Bake the cakes and cool to room temperature. Wrap each cupcake in plastic wrap and place in a freezer bag, and store in the freezer for up to 3 months.
  • The frosting may also be frozen.
  • Thaw both in the refrigerator before bringing to room temperature and serving.
• 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.

Steph