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!


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


  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:



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.

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