★★★★★

Lemon Pudding Cupcakes

Incredibly easy Lemon Pudding Cupcakes are moist and delicious! Topped with a creamy, light lemon frosting, you’ll love sinking your teeth into one of these cupcakes!

I’m kind of obsessed with pudding cupcakes. You may remember these Banana Pudding Cupcakes. They were the first to appear on the blog, and they are still a delicious choice.

Incredibly easy, these Lemon Pudding Cupcakes are moist and delicious! Topped with a creamy, light lemon frosting, you'll love to sink your teeth into one of these cupcakes!

Why this Recipe Works

  • Made with instant pudding mix. The pudding makes the cupcakes extremely moist and soft.
  • Cake mix cupcake recipe. A simple box of white cake mix provides the foundation for these cupcakes–then you add the citrus twist!
  • Magical citrus flavor. The lemon taste is bright and aromatic without being overpowering.
  • Only 7 ingredients! And everything is easy find at your grocery store.
  • Cool whip frosting. This frosting adds a light, creamy finish to the soft lemon cupcakes.

If you’re looking for something sweet, but light, at the end of the day…look no further.

I then moved on to Watergate Pudding Cupcakes and Chocolate Pudding Cupcakes.

Today I bring you Lemon Pudding Cupcakes! Sunny lemon flavor all baked into a dreamy handheld treat.

Incredibly easy, these Lemon Pudding Cupcakes are moist and delicious! Topped with a creamy, light lemon frosting, you'll love to sink your teeth into one of these cupcakes!

Ingredient Notes

White cake mix. Any brand of a standard 15.25 ounce boxed mix works perfectly.

Lemon lime soda. Sprite, Sierra Mist or your favorite generic soda are all great choices.

Lemon pudding mix. This adds the bulk of the lemon flavor to the cupcakes. Do not make the pudding before adding to the recipe–just use the powder!

Lemon pie filling. Or use this Easy Homemade Lemon Curd.

Easy Instructions

For the cupcakes:

Combine the boxed white cake mix with canola oil, lemon-lime soda and lemon pudding mix.

Scoop the batter into cavities of a lined cupcake pan. Bake for 20 minutes and let cool completely.

For the Lemon Cool Whip Frosting:

While the cupcakes cool, whip together thawed cool whip with lemon curd (or pie filling). Refrigerate for about 15 minutes. Dollop the frosting onto the cupcakes.

Chill Lemon Pudding Cupcakes until ready to eat!

Tips and Tricks

  • Serve COLD. Lemon Pudding Cupcakes taste amazing fresh from the fridge!
  • Storing. These cupcakes can be stored covered in the refrigerator for up to 3 days.
  • Filling cupcake tin. Make sure to only fill each cupcake liner about 2/3 of the way full. This prevents the tops from bubbling over and creating a dome top.
Incredibly easy, these Lemon Pudding Cupcakes are moist and delicious! Topped with a creamy, light lemon frosting, you'll love to sink your teeth into one of these cupcakes!

Recipe FAQs

Do I need Instant Pudding Mix or Cook and Serve pudding for this recipe?

I couldn’t find instant lemon pudding, so I used the Cook and Serve kind. Either should work here.

Can I use homemade whipped cream instead of cool whip?

Yes, fresh whipped cream would be a tasty substitute in the frosting!

Can I freeze these cupcakes?

Lemon Pudding Cupcakes can be frozen before adding the whipped cream frosting. Store unfrosted in a heavy freezer bag for up to 2 months. Add the frosting to thawed cupcakes before serving.

How do you frost these cupcakes?

You can use a cookie scoop to “dollop” the cupcakes, or use a frosting bag to create a pretty swirl.

Light, airy and perfectly lemony! Lemon Pudding Cupcakes are a quick and easy treat that everyone will rave over.

Yield: 24 cupcakes

Lemon Pudding Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Incredibly easy, these Lemon Pudding Cupcakes are moist and delicious! Topped with a creamy, light lemon frosting, you'll love to sink your teeth into one of these cupcakes!

Ingredients

For the cupcakes:

  • 1 box white cake mix
  • 1 cup canola oil
  • 1 package (2.9 oz) lemon pudding mix
  • 1 cup lemon lime soda
  • 3 large eggs

For the frosting:

  • 1 cup lemon pie filling (or this lemon curd)

lemon curd

  • 16 oz Cool Whip, thawed

Instructions

  1. Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. (I love these no fade liners!) Set aside.
  2. In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and lemon lime soda. Beat until light and fluffy (about two minutes).
  3. Using a large metal scoop (3 Tbsp), fill cupcake liners about ⅔ full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
  4. For the frosting, combine pie filling (or lemon curd) with thawed Cool Whip. Fold them together. Refrigerate for about 15 minutes, while cupcakes are baking and cooling.
  5. Using a cookie scoop, dollop the frosting onto the cooled cupcake. Store in refrigerator for up to 3 days, ENJOY!

Nutrition Information:

Yield:

24

Serving Size:

1 cupcake

Amount Per Serving: Calories: 205Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 28mgSodium: 114mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories:


Posted on March 13, 2017

Comments & Reviews

  1. Could you use seedless raspberry jam in the frosting?  I love the raspberry/lemon combination. 

  2. yum… you made such a wow recipe. I know to make whipped cream so  I am going to make this tomorrow only. I am sure my family will love to eat this  pudding.

  3. I want to make these, but am wondering if I can use whipped heavy cream or do I need to use the Cool whip? 

  4. I love how light and fluffy these cupcakes are with the pudding mix added in!  It’s my favorite way to make cupcakes and cakes from a mix too!

  5. You had me at lemon. Then again at pudding. Love the simplicity of these sweet little cupcakes. The piped rosette swirl on top is seriously perfect too! 🙂

  6. I love lemon desserts this time of year! The lemon curd in the frosting sounds so good!

  7. Question — the lemon cupcakes -/  in the frosting do u make the lemon pie filling  or just put one cup of the contents of the box.  Confused. 

Leave a Reply

Your email address will not be published. Required fields are marked *