Last week I shared Creamy Lemon Bars, and today I’m sharing Lemon Cupcakes! It must be the warmer weather that’s finally arrived because I’m in the mood for light and refreshing desserts. These Lemon Cupcakes have a rich satiny filling that goes perfectly with the airy lemon cake. All you need is a dusting of powdered sugar instead of frosting which makes these quite easy to make. If by chance you’re not fond of all that lemon, you can make vanilla cupcakes and still use the lemon filling. Whichever one you choose, you’re going to love this recipe!
Lemon Cupcakes
Ingredients
- 1 box lemon cake mix + ingredients for the mix
- 1 box 2.75 oz. lemon pudding and pie filling (not instant) + ingredients for the filling
- powdered sugar
Instructions
- Preheat the oven as directed on the cake box. Line 22 muffin cups with cupcake liners. (The mix states it makes 24 cupcakes, but you want the cupcakes to be a little larger so only make 22.) Set the pans aside.
- Prepare the cake batter as directed on the cake box.
- Pour the batter into 22 cupcake liners evenly.
- Bake as directed for cup cakes.
- When they're done, remove each one from the pan and cool on a wire rack.
- Cook the lemon filling according to the package directions; set aside to cool.
- When the cupcakes are completely cooled, use a sharp paring knife to cut the tops off as shown.
- Fill the cupcake with some of the filling.
- Press the cake top in the filling.
- Dust the cupcakes with confectioner’s sugar.
- Serve and enjoy!
Notes
Adapted from Make Ahead Meals for Busy Moms
