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 vegetable oil
- 1 package (3 oz) lemon pudding mix
- 1 cup lemon lime soda
- 3 large eggs
For the frosting:
- See notes below**
Instructions
- Preheat oven to 350°F. Line cupcake pan with paper cupcake 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 Tablespoons), fill cupcake liners about ⅔ full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
- For the frosting, we used our favorite lemon whipped cream frosting recipe.
Notes
- 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 ⅔ of the way full. This prevents the tops from bubbling over and creating a dome top.
- Change up the frosting. While we love using a stabilized whipped cream for the frosting (with lemon), any frosting will be delicious. A tangy sour cream frosting would taste amazing, or our creamy lemon buttercream frosting would work great too.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
24Serving Size:
1 cupcakeAmount Per Serving: Calories: 120Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 93mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.