This delicious recipe is the easiest way to whip up perfect lemon cupcakes in under 30 minutes.
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Homemade lemon cupcakes
Making fluffy lemon cupcakes with a boxed cake mix is super easy and quick. These cupcakes bring a burst of bright lemon flavor that’s perfect for any occasion, like a baby shower, bake sales and anything in between.
The recipe is simple, making it great for both beginners and those short on time. Just follow the easy steps, and soon, you’ll have deliciously moist lemon cupcakes that everyone will love. If you’re a fan of lemon desserts, you’ll love this lemon cupcake recipe.
What makes these cupcakes stand out is how wonderfully moist they are. Thanks to adding pudding to the mix, they develop a tender and moist crumb.
Whether you’re having a casual gathering or a special celebration, these cupcakes add a sunny touch to your table. These mini cupcakes allow you to get a perfect balance of buttercream in every bite, making them a hit, especially for those who love the icing. However, you can make regular-sized cupcakes with this recipe if you like.
Christie’s Lemon Cupcakes
Ingredients
- 16.5 oz box Duncan Hines cake mix
- 1 oz box sugar-free pudding
- 4 eggs
- 3/4 cup vegetable oil
- 1 1/4 cup water
Icing
- 1 cup Crisco shortening
- 16 oz powdered sugar
- 3-4 tbls milk
Instructions
Cupcake Instructions
- Line: Preheat oven to 350F. Line a mini muffin pan with mini cupcake liners.
- Mix: In a large mixing bowl, mix the wet and dry ingredients well until smooth on medium speed using the paddle attachment (I use an electric mixer).
- Scoop: Use a small ice cream scoop to scoop cupcake batter into muffin cups.
- Bake: Bake for 15 minutes or until the tops spring back when touched.
- Cool: Allow to cool on a cooling rack. Then ice.
Icing Instructions
- Whip: In a medium bowl, use a hand mixer or stand mixer to whip shortening until smooth, around 2-3 minutes. Gradually add sugar and mix. It will be stiff. Slowly mix in milk, one tablespoon at a time, until you get a smooth, spreadable consistency.
- Spoon: Spoon icing into a piping bag fitted with a large star tip.
- Pipe: Pipe onto the tops of the cupcakes in a circular motion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for lemon cupcakes
- Duncan Hines lemon cake mix: Forms the base of the cupcakes, providing the essential dry ingredients like flour, sugar, and leavening agents.
- Sugar-free pudding: Enhances moisture and flavor, creating a rich and tender texture. Use sugar-free vanilla flavor.
- Eggs: Acts as a binding agent.
- Vegetable oil: Adds moisture and helps achieve a soft and fluffy consistency.
- Water
Icing
- Crisco shortening: Makes the icing creamier.
- Powdered sugar: Adds structure and thickens the icing.
- Milk: Ensures the icing isn’t too thick.
Substitutions: Instead of Crisco, you can use butter.
See the full recipe card for servings and a full list of ingredients.
How to make lemon cupcakes
✔️ PRO TIP
Use room temperature ingredients. This will make it easier for the ingredients to combine.
- Line: Preheat oven to 350F. Line a mini muffin pan with mini cupcake liners.
- Mix: In a large mixing bowl, mix the wet and dry ingredients well until smooth on medium speed using the paddle attachment (I use an electric mixer).
- Scoop: Use a small ice cream scoop to scoop cupcake batter into muffin cups.
- Bake: Bake for 15 minutes or until the tops spring back when touched.
✔️ PRO TIP
Insert a toothpick into the center of the cupcakes to check for doneness. It should come out clean when done.
- Cool: Allow to cool on a cooling rack. Then ice.
Icing Instructions
- Whip: In a medium bowl, use a hand mixer or stand mixer to whip shortening until smooth, around 2-3 minutes. Gradually add sugar and mix. It will be stiff. Slowly mix in milk, one tablespoon at a time, until you get a smooth, spreadable consistency.
- Spoon: Spoon icing into a piping bag fitted with a large star tip.
- Pipe: Pipe onto the tops of the cupcakes in a circular motion.
How to serve lemon cupcakes
When it’s time to serve those zingy lemon cupcakes, simply arrange them on a pretty dessert plate or a cute cupcake stand. If you’re feeling fancy, add a bit more icing or a sprinkle of fresh lemon zest on top of the frosted cupcakes. They pair wonderfully with a hot cup of tea or coffee for a cozy afternoon treat.
Storage
Leftover lemon cupcakes can be stored in an airtight container in the refrigerator for 3-5 days. They can also be frozen for up to 3 months.
You can also store the cupcakes unfrosted and ice them later if you like.
Frequently Asked Questions
Remove the cupcakes from the freezer and let them sit out on the counter for a couple of hours.
Yes. You can make them 1-2 days ahead of time and keep them in the fridge. When you’re ready to serve, let them sit out at room temperature for at least 30 minutes before serving. If frozen, let them sit out for a couple of hours to defrost.
Yes. Swap out the Crisco shortening for cream cheese and make the icing as instructed.
These cupcakes take 15 minutes to bake, depending on your oven.
Yes. Bake for 18-21 minutes instead of 15 for regular-sized cupcakes.
