If by now, after 2 other lemon cupcake recipes, you are wondering if I was consumed by a zesty frenzy? You would be right. I kept thinking… “Okay, how can I do classy easter cupcakes?” I thought of lemons, but here’s the thing with lemons. They are much cheaper if you buy them from Costco in bulk. But then I had 10 lemons sitting in my kitchen and I couldn’t let them go to waste.
Lemon Cream Cupcakes
Ingredients
Lemon Cake:
- 1 box White Cake Mix
- 4 egg whites
- 1/4 cup oil
- 3/4 cup buttermilk
- 1/4 cup lemon juice freshly squeezed
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- zest of 3 lemons
Lemon Glaze:
- 3 Tablespoons lemon juice freshly squeezed
- 1 teaspoons lemon zest
- 1-2 cups powdered sugar
Cream Cheese Frosting:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 2 teaspoons vanilla extract
- 3-4 cup powdered sugar
Instructions
- 1. Preheat oven to 350 degrees and line pans with cupcake liners.
- 2. Sift cake mix into a small bowl to remove any lumps.
- 3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.
- 4. Combine cake mix and wet ingredients and stir well.
- 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
- 6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)
- 7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.
- 8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
- 9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.
- 10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.
