If you’re a cupcake, lemon, or dessert fan….you have to try these! They are seriously the best cupcakes I have ever eaten. They’re rich, creamy, and just all around delicious! I have to tell you that I did not make these cupcakes recently, but my mom did (original source: Food & Family). I’ll post several of my moms recipes on this blog as she is my inspiration for wanting to become a wife who is great at both cooking and baking :). My husband told me when we were dating that he would marry me once I was as good of a cook as my mom haha. Good thing he didn’t hold me to that 😛
Anyway, these cupcakes are a little more time consuming than boxed cupcakes (really not by much) but they are so so soooo worth the few extra minutes and bound to impress!
Prep: Cupcakes and frosting only about 10 minutes!
Cook: 21-24 minutes baking (let cool for additional ten minutes)
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (3.4 oz.) JELL-O Lemon Instant Pudding
- 1 cup water
- 4 egg whites
- 2 Tbsp. oil
- 1 pkg. (16 oz.) powdered sugar
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 Tbsp. lemon juice
Heat oven to 350°F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.
Garnish with grated lemon peel!
Yields: 24 cupcakes