Lemon Cupcakes
The perfect lemon cupcake
Course:
Dessert
Servings: 24
Ingredient List
- The Cupcake:
- Duncan Hines Lemon Cake Mix
- Box of Instant Lemon Pudding
- Glaze:
- 2 Cup Powdered Sugar
- 2 Tbsp. Warm Water
- 2 Tbsp. Oil
- 1/3 cup Orange Juice
- Cream Cheese Frosting:
- 2 8 oz packages of Cream Cheese Softened
- 1 Stick 1/2 cup Unsalted Butter Softened
- 3-4 Cups Powdered Sugar
- 1 tsp. Lemon Extract note: she uses vanilla
- Caramel Ice Cream Topping
Directions
-
The Cupcake
-
Follow the instructions on the cake box and add 1 box of instant lemon pudding into the mix. Scoop into cupcake wrappers in your muffin pan and use an ice cream scoop. It will assure consistent size.
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Once the lemon cupcakes are cooled you can mix your glaze.
-
Glazing
-
Mix all of the ingredients together with a small whisk so you get all the powdered sugar lumps out. Let it sit a few minutes to solidify some and then brush it across the entire surface of each lemon cupcake with a silicone or pastry brush.
-
You can add more powder sugar if itâ??s too runny.
-
The Frosting
-
Blend cream cheese butter, and lemon flavoring in your mixer, slowly add powdered sugar. Put the mixture in a Ziploc bag and cut the corner off. Swirl onto the cupcakes and then drizzle them with the caramel.
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