Lemon Cupcakes and Frosting

If you’re not much of a baker and prefer an easier way, these lemon cupcakes are the perfect treat! Made with a simple boxed mix and a touch of creativity, you’ll whip up these lemon cupcakes with fluffy frosting in no time!

Ingredients for the Lemon Cupcakes

Making the Cupcakes

• 1 box lemon cake mix
• 3 large eggs
• 1/2 cup whole milk (preferably) or 2% milk (if you don't have whole milk)
• 1/3 cup canola oil
• 3 tablespoons lemon juice
• 1 tablespoons lemon zest

Making the Lemon Frosting

• 1/2 can white frosting
• 1/2 can buttercream frosting
• 2 teaspoon lemon zest

You can also use the whole can of each.

Instructions for Baking the Cupcakes

1. Prepare the Batter

1. Preheat your oven to 350°F (175°C). Line 24 muffin cups with paper liners.
2. In a large mixing bowl, combine the cake mix, eggs, milk, oil, and lemon juice.
3. Beat on low speed for 30 seconds to incorporate, then increase to medium speed and beat for 2 minutes until smooth.

2. Bake the Cupcakes

1. Use a cookie scoop or spoon to fill each cupcake liner halfway with batter. Be careful not to overfill, the batter will rise and could spill over the edges while baking (like mine did).
2. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. (The baking time for my oven was 18 minutes)
3. Cool the cupcakes in the pans for 10 to 20 minutes, then transfer them to a wire rack to cool completely before frosting. If you don't have a wire rack set them on a towel to cool.

Instructions for Making the Frosting

1. For a light and fluffy texture, scoop the canned white and buttercream frosting into a large bowl. Use a hand mixer to whip the frosting together until it’s smooth.
2. Add the vanilla bean paste or extract and lemon juice and mix until fully incorporated.

Frost the Cupcakes

Transfer the frosting to a piping bag fitted with your favorite tip and frost the cupcakes.

If you don’t have a piping bag, a freezer bag can work as a substitute! Here’s how to set it up:

1. Take your freezer bag (quart or gallon size) and cut off a small corner. Start small - you can always cut more if needed, but you can’t undo it.
2. Test the fit of your piping tip. The tip should poke through the hole, but the entire tip should not slide out. If it stays snugly in place, you’ve got a good fit.
3. Once the tip is in, fold the top of the bag inside out so it's easier to add the frosting.
4. Push the frosting down to remove any air.

And that’s it! Now you’re ready to pipe frosting using a simple freezer bag.

If you don't have a tip, just cut the corner of the bag to pipe the frosting. Again, start small with the cut.

Tips

• Check for Doneness: Every oven bakes differently, so start checking at the 18 minute mark to prevent overbaking.
• Whip it Right: Aerating the frosting is key to creating a homemade feel. A few minutes with your mixer makes all the difference!

These cupcakes are ideal for birthdays, tea parties, or just because. With their delightful lemon flavor and fluffy frosting, they’ll leave everyone asking for seconds!