These triple lemon cupcakes are super moist and lemon through and through. The lemon cupcakes have a lemon glaze as well as being topped with lemon buttercream.
Course Dessert
Cuisine American
Prep Time 12 minutesminutes
Cook Time 18 minutesminutes
Cooling 15 minutesminutes
Total Time 30 minutesminutes
Servings 24
Calories 227kcal
Ingredients
Lemon Cupcakes
1Box White Cake Mix
1Package Lemon Instant Pudding
⅓CupMelted Butter
1CupMilk
4Eggs
Lemon Glaze for Cupcakes
3TablespoonsLemon Juice
1CupPowdered Sugar
Lemon Frosting for Cupcakes
½cupunsalted Butter(one stick) room temperature
2 to 3CupsPowdered Sugar
1TeaspoonsVanilla Extract
1 to 3Teaspoonsof Lemon Juice
Instructions
Preheat oven to 350 degrees.
Completely combine all cupcake ingredients.
Spoon into cupcake liners filling about ⅔ full.
Reduce oven temperature to 325 degrees.
Bake for 15-20 minutes or until a toothpick comes out clean (do not over cook).
Mix lemon glaze ingredients together.
Cool for 5 minutes and then poke holes with a toothpick and pour lemon glaze over the cupcakes to absorb in the holes.
Let cool completely.
Frosting Directions:
In a large mixing bowl, whip the butter with one cup of the powdered sugar.
Add the vanilla and 1 more cup of powdered sugar and continue mixing.
Add 1-2 teaspoons of lemon juice to thin icing.
If needed, add in ½ cup or 1 cup of powdered sugar and mix until combined (Add more or less lemon juice depending on the consistency. You want the frosting to be light and fluffy, yet able to hold a point)
Garnish cupcakes with sprinkles, lemon zest, or fruit.