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!
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 2/3 full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
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.