Lemon Cupcakes with Lemon Frosting
User Reviews
4.7
Lemon Cupcakes with Lemon Frosting
Description
This lemon cupcake recipe starts with lemon cake mix combined with tangy lemon yogurt, olive oil, buttermilk, and eggs to create a moist and flavorful batter. Filling lined cupcake tins two-thirds full, the cupcakes bake at 350°F until a toothpick inserted comes out clean or with moist crumbs, ensuring the right balance of fluffiness and structure.
The whipped lemon frosting combines cold heavy whipping cream, powdered sugar, lemon extract, lemon zest, and prepared lemon pudding folded together and whipped to soft peaks. This frosting offers a light yet flavorful topping that complements the cupcakes’ citrus notes.
After allowing the cupcakes to cool completely, the lemon frosting is applied. For best results, the cake and frosting can be stored separately before assembly. These cupcakes provide a balanced lemon flavor from both the cake and frosting, suitable for desserts or celebrations.
Unfrosted cupcakes store well at room temperature in an airtight container for up to three days or can be frozen for up to three months. Frosted cupcakes should be refrigerated in an airtight container and consumed within two days for optimal texture and freshness.
Ingredients
For the Cupcakes
- 15.25 ounces lemon cake mix (1 box)
- 6 ounces yogurt 1 container, lemon
- 2 tablespoons olive oil
- ⅔ cup buttermilk
- 3 large egg
For the Whipped Lemon Frosting
- 1½ cups heavy whipping cream
- 1¼ cup powdered sugar
- ½ teaspoon lemon extract
- ¼ teaspoon lemon zest
- 2 tablespoons lemon pudding prepared
Instructions
For the Cupcakes
- Preheat oven 350°F. Line a 12-count cupcake tin with cupcake liners. Set aside. Place mixing bowl and beaters into the freezer while you bake the cake, so it will be nice and cold when you go to make the whipped cream frosting.
- In a separate large bowl, mix the cake mix, yogurt, oil, buttermilk, and eggs together until well combined. Be careful to not overmix.
- Fill the cupcake liners ⅔ full and bake for 11-17 minutes, or until a toothpick comes out clean.
- Remove cupcakes from the oven and let sit for about 2 minutes in the cupcake tin. Remove from the tin and cool completely on a wire rack.
- Once cupcakes are completely cooled, make up the frosting, and frost the cupcakes. If you are not going to eat them right away, I would wait to frost them and place both the cupcakes and the frosting in the refrigerator.
For the Frosting
- In a large bowl with a hand mixer, beat cold heavy whipping cream, powdered sugar, lemon extract, and lemon zest until soft peaks form.
- After soft peaks form, add the pudding and beat for a few seconds longer, about 20 seconds, as it will set up quickly. Be careful to not over mix or it will begin to separate.
- Frost the cupcakes your favorite way! I love to pipe my frosting, so I used a Wilton 2D piping tip for these cupcakes. Your can also garnish with some fine lemon zest on top, place lemon slices cut in half, or put sprinkles on top if you would like.
Notes
- Store unfrosted lemon cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Frosted cupcakes should be refrigerated and consumed within 2 days to maintain texture and freshness.
- Keep mixing bowl and beaters cold for best whipped frosting results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 263kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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