Lemon Cupcakes are light and buttery with a delicious homemade Lemon Cream Cheese Frosting.
The cupcakes are made with a box of yellow cake mix.
Quick and easy to make.
Excellent dessert for any occasion.
CLICK HERE TO PIN ON PINTEREST (LEMON CUPCAKES).
EDITOR’S NOTE (October 10, 2022): I posted this recipe for the first time on August 5, 20202 as Cream Cheese Cake Mix Cupcakes with Lemon Cream Cheese Frosting. Today, the name was changed to Lemon Cupcakes. Recipe is the same.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this dessert. All comments are my own.
MY INSPIRATION
The cupcakes are a variation of my super popular Cream Cheese Pound Cake. Many individuals often ask if the recipe can be used to make cupcakes. For that reason, I created this Lemon Cupcakes recipe.
The homemade from scratch Lemon Cream Cheese Frosting is a variation of a recipe I discovered on Allrecipes.
In my adjusted version, the yellow food coloring is omitted and the powdered sugar is decreased.
THE INGREDIENTS: CUPCAKES
This recipe calls for one box (15.25 ounces) of yellow cake mix.
Ingredients continued below.
One package (8 ounces) cream cheese, 1 stick unsalted butter, 1/2 cup granulated sugar pure vanilla extract. See amounts in the recipe.
Not pictured: Four eggs and 1/2 cup water.
THE INGREDIENTS: LEMON CREAM CHEESE FROSTING
The frosting is creamy with a tart lemony flavor.
Quick and easy to make.
BAKING TIPS
Place two cupcake liners in the muffin tin’s cups to handle the heavy cake batter. Two cups are stronger than one.
Allow baked cupcakes to cool before frosting.
ENJOY!
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
I made the cupcakes and this recipe was an epic fail for me. The batter was good but not thick . It would’ve made more than 12 cupcakes because of it’s consistency. The batter ran over the muffin tins and dripped down onto the floor of the oven, burning and causing my smoke alarm to go off. I have been baking for years and have never had an epic fail such as this. I will make this recipe again but I will do 18 to 24 muffins in the future. I will not fill the cupcake liners totally to the brim. I will do what I normally would do when I have baked cupcakes in the past and I will post my results.
Hi Mattie!
Thank you for your interest in the recipe! Failures are excellent learning experiences.
You’re right about not filling up the cupcake liners.
I look forward to hearing from you when you make them again.
Happy baking!