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.
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.
Today I bring you Lemon Pudding Cupcakes! Sunny lemon flavor all baked into a dreamy handheld treat.
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.
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.
I couldn’t find instant lemon pudding, so I used the Cook and Serve kind. Either should work here.
Yes, fresh whipped cream would be a tasty substitute in the frosting!
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.
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.