Thursday, February 23, 2012

Perfect Lemon Cupcakes


Today I'm sharing my recipe for Perfect Lemon Cupcakes.  Of the 3 flavors I made, these were the  most popular at work. We start with a cake mix, add in some pudding and sour cream to make them extra moist, and of course some amazing lemon flavor! 

Perfect Lemon Cupcakes

The Double Dipped Life

1 package white cake mix (or use lemon instead and cut out the oil and lemon rind)
1 small package vanilla instant pudding
1 teas lemon oil (I found this when I was making candy. You can just use lemon rind, or 1 teas of lemon juice)
1 teas lemon rind
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs

Mix dry ingredients. Add remaining (wet) ingredients. Mix with electric mixer on medium speed for about two minutes. The batter will be thick. For cupcakes, bake them at 350 degrees for 20 minutes. For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes.

Lemon Buttercream Frosting: (I used pre-made lemon frosting)
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teas grated lemon zest

Place the butter in a large mixing bowl and beat until fluffy.  Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Garnish with berries or lemon rind, if desired, right before serving.


Stay tuned next week for the last recipe:  Strawberry Cream Cheese! 

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