Zesty Lemon Cupcakes with Creamy Citrus Frosting
These luscious Zesty Lemon Cupcakes combine the bright and refreshing flavors of lemon with the velvety richness of cream cheese frosting. Perfect for any occasion, these cupcakes deliver a delightful balance of sweetness and tartness, making them a favorite among lemon lovers. The easy-to-make batter is infused with lemon pudding, ensuring each bite is moist and bursting with flavor. Topped with a luscious cream cheese frosting with a hint of lemon juice, these cupcakes will be the star of your dessert table. Enjoy them during family gatherings, birthday parties, or simply as a delightful treat to elevate your week. These cupcakes will surely disappear in no time!
24
Servings
175
Calories
9
Ingredients
Ingredients
White cake mix
18 ounces (none)
Water
1 cup (none)
Egg whites
4 (separated from yolks)
Vegetable oil
2 tablespoons (none)
Lemon-flavored instant pudding and pie filling
3 ounces (none)
Confectioners' sugar
16 ounces (none)
Cream cheese
8 ounces (softened)
Butter
1/4 cup (softened (1/2 stick))
Lemon juice
2 tablespoons (freshly squeezed)
Instructions
1
1. Preheat your oven to 350°F (175°C). Prepare 24 muffin tins by lining them with paper cupcake liners.
2
2. In a large mixing bowl, combine the white cake mix, water, egg whites, and vegetable oil. Mix on low speed until the ingredients are combined, then switch to medium speed and beat for 2 minutes until the batter is smooth and thick.
3
3. Gradually add in the dry lemon pudding mix, ensuring it is well incorporated into the batter.
4
4. Evenly distribute the batter among the lined muffin tins, filling each about 2/3 full.
5
5. Bake in the oven for 21-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6
6. Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7
7. While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese, softened butter, confectioners' sugar, and freshly squeezed lemon juice on low speed until well blended and creamy.
8
8. Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese icing, and enjoy!
Nutrition Information
7.5g
Fat
25.8g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Zesty Lemon Cupcakes with Creamy Citrus Frosting.
How many cupcakes does this recipe make?
This recipe makes 24 cupcakes.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What type of cake mix is required?
You will need 18 ounces of white cake mix.
How many egg whites are used in the batter?
The batter requires 4 egg whites.
What special ingredient is added to the batter for moisture and flavor?
A 3-ounce package of lemon-flavored instant pudding and pie filling is added to the batter.
How long should the batter be mixed after adding wet ingredients?
Mix on low speed until combined, then switch to medium speed and beat for 2 minutes.
How much water is needed for the cupcake batter?
The recipe calls for 1 cup of water.
How much vegetable oil is used?
The recipe uses 2 tablespoons of vegetable oil.
How full should the cupcake liners be filled?
Fill each muffin tin about 2/3 full with batter.
What is the baking time for these cupcakes?
Bake for 21-24 minutes or until a toothpick comes out clean.
How long should cupcakes cool in the pan?
Allow them to cool in the pan for 10 minutes before transferring to a wire rack.
What are the ingredients for the citrus frosting?
The frosting includes softened cream cheese, softened butter, confectioners' sugar, and freshly squeezed lemon juice.
How much cream cheese is needed for the frosting?
You will need 8 ounces of softened cream cheese.
How much butter is required for the frosting?
The recipe uses 1/4 cup of softened butter (1/2 stick).
How much confectioners' sugar is used in the frosting?
The frosting requires 16 ounces of confectioners' sugar.
How much lemon juice goes into the frosting?
Add 2 tablespoons of freshly squeezed lemon juice.
How should the frosting be mixed?
Beat the ingredients on low speed until well blended and creamy.
When is it safe to frost the cupcakes?
Wait until the cupcakes are completely cool before frosting them.
How many calories are in one cupcake?
Each cupcake contains 175 calories.
What is the fat content per serving?
Each serving has 7.5g of fat.
How many carbohydrates are in each cupcake?
There are 25.8g of carbohydrates per serving.
What is the protein content per cupcake?
Each cupcake provides 1.7g of protein.
Is this recipe categorized as a dessert?
Yes, this recipe is categorized under Dessert.
How many main ingredients are used in total?
There are 9 main ingredients in this recipe.
Does the recipe use instant or cook-and-serve pudding?
The recipe specifically calls for instant pudding and pie filling.
What kind of lemon juice is recommended?
Freshly squeezed lemon juice is recommended for the best flavor.
What should the consistency of the batter be?
The batter should be smooth and thick after mixing for 2 minutes.
What are some suggested occasions for these cupcakes?
They are perfect for family gatherings, birthday parties, or as a weekly treat.
How do you know when the cupcakes are done baking?
They are done when a toothpick inserted into the center comes out clean.