Here is a recipe for the lemon lovers of the world! Who I know from personal experience are quite avid and loyal worshippers. My sisters and I have been making and enjoying these amazing lemon cupcakes for a few years now, and I can’t imagine why it has taken us so long to share them with you! It all started when Brittany made this lemon cake for my birthday almost 3 years ago. It was deliciously moist and zangy and beautifully garnished with berries. I then tried it as cupcakes, and I was smitten! This cupcake is the perfect combination of flavorful lemon cake and tart, buttery frosting. I would like to say that making it as cupcakes helps with portion control, but alas it does not! I have to get these out of the house pretty quickly when I make them or I’d eat them all myself. Oh, and I have tried lemon jello instead of lemon pudding when I don’t have pudding on hand, and it totally works great. Pudding gives you a denser cake, which I prefer in this instance, and the jello makes for a lighter cake. But either way, if you have a place in your heart for lemon… you are going to love these cupcakes!
Perfect Lemon Cupcakes
Submitted by Mindy ~ The Sisters Cafe
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
1 small package lemon instant pudding
1/4 cup flour (This extra flour is not necessary if you are making a cake, but if you are making cupcakes they will fall in the middle if you leave this out… so don’t forget! )
1 cup (2 sticks) butter, soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
For the cake, mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into lined cupcake tins. Bake at 350 degrees for 20 minutes. If making a cake, bake 9×13 or two 9 in rounds 25-30 minutes. Don’t overbake or the cake will be too dry!
For the frosting, place the butter in a large mixing bowl. Add 4 cups of powdered sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added about 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
Recipe Source: Adapted from Mel’s Kitchen Cafe