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Chocolate Lemon Cupcakes

5 from 2 votes

Ingredients
  

Lemon Cake:

  • 1 box white or yellow cake mix
  • 3 eggs
  • 1/2 C. lemon juice
  • zest of 2 lemons
  • 3/4 C. plain greek yogurt I used Tillamook (or sour cream)
  • 1/3 C. oil

Chocolate Frosting:

  • 1 C. butter softened
  • 2 tsp. vanilla extract
  • 1/2 C. unsweetened cocoa powder
  • 3 Tbsp. milk or sour cream I prefer sour cream
  • 3-4 C. powdered sugar

Sprinkles and Raspberries for decoration

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix into a small bowl and set aside.
  • 3. In a large bowl, combine eggs, lemon juice, lemon zest, yogurt and oil until smooth.
  • 4. Stir in cake mix and fill cupcake liners 3/4 full.
  • 5. Bake for 15-20 minutes or until an inserted knife comes out clean.
  • 6. Chocolate Frosting: Beat butter until smooth. Add vanilla, cocoa powder, and milk. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if the frosting becomes too thick.
  • 7. Pipe onto cooled cupcakes and top with sprinkles and raspberries!