Preheat oven to 350. Line cupcake pan with paper liners. Rinse the lemon and pat it dry. Grate 1 tablespoon of lemon zest. Cut the lemon in half and squeeze 1/3 cup of lemon juice. Add the cake mix, pudding mix, granulated sugar, water, oil and eggs to the lemon zest and lemon juice and mix well. Fill each cupcake liner approximately 2/3 full of batter (makes about 24 cupcakes). Bake 20 - 25 minutes or until lightly browned.
Frosting: Combine confectioners sugar, butter, 3 tablespoons milk and vanilla and mix well. If the frosting is too thick, add an additional tablespoon milk. Frost each cupcake with about 1 tablespoon of frosting.
Ingredients
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For the cupcakes
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1 box yellow cake mix (with pudding inch the mix) (18.25 ounce box)
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1 lemon (large)
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3 tablespoons vanilla instant pudding mix
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1 tablespoon granulated sugar
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1 cup water
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1/2 cup vegetable oil
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3 eggs (large)
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Butter cream Frosting
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3 3/4 cups confectioners sugar
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1/2 cup butter, room temperature
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3 tablespoons milk
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1 teaspoon vanilla
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