Perfect Lemon Cupcakes

I just finished putting the cupcakes in the oven and they smell divine!  This is the ultimate Lemon cupcake and it's so pretty just in time for spring.  The recipe is below and I doubled it to get at least 30 cupcakes.  I got 36 cupcakes plus a loaf pan full of cake!  I know the ladies at my retreat this weekend will be loving that.  Hope you enjoy!

Perfect Lemon Cupcakes


Cake:

1 package lemon cake mix

1 C sour cream

3/4 C water

3/4 C oil

4 eggs

1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.

The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!

Lemon Buttercream Frosting:

1 cup (2 sticks) butter, very soft

6-8 C powdered sugar

1/2 C fresh lemon juice

1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Garnish with berries, if desired right before serving.

(Recipe from yourhomebasedmom.com.)