What’s the Project? This easy lemon cupcakes recipe is light and airy and tastes amazing! Super easy to make with a doctored up cake mix and topped with a yellow and white swirl of frosting and a lemon wedge. A great cupcake for Spring or Summer!
I am sure you know by now, or can tell, just how much I love to bake. I don’t exactly make a secret of it. But I don’t know if I have mentioned how much I love to bake with my kids. It’s one of the main reasons I love baking.
It’s fun to have my boys around me in the kitchen, even if they do spill ingredients half the time! They love to sneak tastes of the brown sugar or a blog of cookie dough. This week me and my littlest made some amazing Lemon Cupcakes while the others were off at school. They’re a perfect treat for spring or the coming summer! I think you will love this easy lemon cupcake recipe.
Plus, don’t they look so pretty!
It’s a soft, moist lemon cupcake topped with a buttercream frosting and embellished with lemon and a straw. And to make it extra fun I swirled the frosting, which I will teach you to do!
Who wants a yummy lemon cupcake?
Lemon Cupcake Recipe:
Easy Lemon Cupcake Recipe
This easy lemon cupcakes recipe is light and airy and tastes amazing! Super easy to make with a doctored up cake mix and topped with a yellow and white swirl of frosting and a lemon wedge. A great cupcake for Spring or Summer!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 cupcakes 1x
Ingredients
- 1 lemon cake mix
- 1 large package of vanilla instant pudding
- 1 C vegetable oil
- 1/2 C water
- 1 C Daisy Squeeze Sour Cream
- 4 eggs
- 1 Tbsp. vanilla extract
Instructions
Instructions:
Preheat oven to 350 degrees.
In a large mixing bowl (I use my Bosch mixer), combine dry ingredients, then add remaining ingredients.
This is where it gets fun for my kiddos! They love to help and I love it when they can help without making too big of a mess. My 4 year old felt so cool that he could squeeze this Daisy Squeeze Sour Cream without any help and mama loved it that it all ended up in the measuring cup without making a mess and heck-I didn’t even have to wash a spoon! So handy!
And look at his happy grin. He loved this!
Mix all ingredients with a mixer till smooth.
Here’s where little man likes to put his hand on top of the mixer while it mixes. It’s our tradition! (I usually put my hand on top of his!)
Scoop into 24 cupcake liners.
Bake for about 18 minutes (for my oven it’s exactly 18-you might need to add or subtract a minute or two).
Here’s the frosting recipe:
Buttercream Frosting Recipe:
Ingredients:
- 3 sticks softened butter
- 4-6 C powdered sugar
- 1/4 C milk
- yellow food coloring (if you want to swirl the colors)
Now, here’s how I frost to make the fun multi-colored swirl:
Put two colors of frosting side by side in a large ziplock bag, snip off the end and swirl on.
Enjoy! These will be perfect for your next gathering!
This post is brought to you by Daisy Squeeze Sour Cream. Squeeze more out of Easter with a #DollopOfDaisy.
I hope you love this easy lemon cupcake recipe!
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Lemon Raspberry Trifle Recipe:
Wendy says
March 17, 2016 at 8:31 amHi Amber, This looks delicious! I’m preparing a baby shower cake for a lemon-loving mama-to-be — could you convert this to two (or three) nine-inch rounds? How long would you bake it?
Amber says
March 17, 2016 at 4:24 pmYes, I have done that. I can’t remember the exact baking time-definitely longer than the cupcakes. Just keep an eye on it and when you can touch it and it bounces back you are all set!
Quinn Hedden says
May 29, 2018 at 11:05 amUsually it says on the cake mix box. ;)
Quinn Hedden says
May 29, 2018 at 11:06 amYum- I made these for my business and they sold out quick!!
Joyce says
March 17, 2016 at 8:35 amWow! Can’t wait to try these! Very creative and thanks for sharing!
Rosemary palmer says
April 9, 2016 at 5:34 pmOk I am officially drooling. What I wouldn’t pay for any of these.
Heather says
April 10, 2016 at 7:17 pmYum – can’t wait to try these!
Sarah McKemna says
April 13, 2016 at 11:43 amWe only buy Daisy sour cream. Seriously. My hubby is a food snob and it’s the best!
Dori Troutman says
April 15, 2016 at 7:50 amFound the gift card entry! :-)
Jenni M says
April 15, 2016 at 8:07 amTarget gift card entry found :)
Amanda Hudson says
April 15, 2016 at 8:19 amFound this one too!
Linda Langford says
April 15, 2016 at 9:13 amI found the gift card entry
Cathy A says
April 15, 2016 at 10:08 amLove lemon and found the Target giveaway card 🎉
Aria says
April 15, 2016 at 2:34 pmFound it :) How fun!
Nina says
April 18, 2016 at 2:03 pmI love anything lemon flavored …..
who won the gift card giveaway??
Amber says
April 21, 2016 at 3:02 pmThey’ve all been emailed and claimed their prize!
Marly Diniz says
April 27, 2016 at 7:48 amI loved and enjoyed baking them.
Thanks!
Marly Diniz
Lissa says
February 26, 2018 at 10:26 pmHave you tried filling these lemon cupcakes with lemon curd? Love your swirled frosting! Will make these for school staff birthday celebration. Made the salted caramel ones for our last celebration and they were a huge hit! Thank you!
Jennifer says
June 9, 2019 at 5:51 pmYour cupcakes are so pretty and they sounded so easy. I checked them at 15 minutes and put them back in for 3 more minutes. When I pulled them out they were nicely rounded but immediately collapsed. And my edges were browned. The oven read 353 degrees. I’m not sure what’s going wrong but I’ve had this happen to other recipes too (not yours). I feel so frustrated…any ideas???
Amber says
June 12, 2019 at 8:53 pmThat’s odd because I think 18 minutes would be on the short end of bake time for these so they definitely shouldn’t be burned. Was the rack in the center of the oven?