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!
If you’re looking for something sweet, but light, at the end of the day…look no further! These Lemon Pudding Cupcakes are magical. They are bursting with citrus flavor, yet with the pudding mix in the cupcake and Cool Whip in the frosting, they are light and creamy!
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.
I then moved on to Watergate Pudding Cupcakes and Chocolate Pudding Cupcakes.
Today I bring you Lemon Pudding Cupcakes.
Really, think of the possibilities. Go to any grocery store and you’ll see a shelf full of different flavors of pudding…coconut cream, vanilla, cheesecake, so many choices. Not to mention all the seasonal flavors…peppermint and pumpkin are two that I can’t wait to try this year!
Pudding Cupcakes are best served cold. ENJOY!
Lemon Pudding Cupcakes
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
- Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. (I love these no fade liners!) Set aside.
- 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).
- 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.
- 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.
- Using a cookie scoop, dollop the frosting onto the cooled cupcake. Store in refrigerator for up to 3 days, ENJOY!
Nutrition Information:
Yield:
24Serving Size:
1 cupcakeAmount 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.
Could you use seedless raspberry jam in the frosting? I love the raspberry/lemon combination.
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.
I want to make these, but am wondering if I can use whipped heavy cream or do I need to use the Cool whip?
You can totally make your own homemade whipped cream 🙂
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!
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! 🙂
I love lemon desserts this time of year! The lemon curd in the frosting sounds so good!
Yum!!! Is the pudding instant you use or regular pudding mix? Planning to make these this weekend!
I couldn’t find instant lemon pudding, so this is the cook and serve pudding.
G
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.
The lemon pie filling comes in a can, or you can use lemon curd.
I’m in the uk what would u use for the lemon mix
These sound delicious and I love the bright vibrant color!!
Fabulous cupcakes; and I LOVE your nail polish!