Easy Lemon Cupcakes for Beginning Bakers
Y’all, I tell you no lies when I say this is literally the best cupcake recipe ever!! These little pieces of heaven came out moist, light, sweet and just lemoney enough and they are soooooo easy to make!
I love eating healthy and as clean as possible for the most part but I also don’t believe in total deprivation for every single food item on the “naughty” list. When it comes to holidays and special occasions I believe in little indulgences within reason!
I wanted to make something special for Mother’s Day, and cupcakes were the obvious choice.
I thought of doing lemon flavor since lemons fit so well with spring and the color would be popping!
I tweaked a recipe I found on cakecentral.com.
Ingredients
1 box Betty Crocker yellow cake mix
1 box of lemon instant pudding mix (the small box)
1/2 tsp of pure lemon extract
Zest of 1 lemon
1 cup of sour cream
4 eggs
1/3 cup of oil
1/2 cup of water
Instructions
Mix cake mix, pudding, water/lemon juice mix, oil, sour cream, eggs, extract and zest for 30 seconds on low and 2 minutes on medium. Bake at 340 degrees for 20 minutes.
Frosting
Of course you can make your own frosting, but I was short on time so I used 2 cylinders of Pilsbury cream cheese frosting and added 2 tsp of lemon extract and mixed lightly with a spoon.**allow cupcakes to cool for about 20 minutes before frosting**
Enjoy!!
