Easy Lemon Cupcakes
Tart lemon cupcakes topped with a lemon buttercream frosting. They're easy to make using a cake mix, but with a few tweaks to make them all the more homemade tasting.
Yield: 24 cupcakes
Calories: 263kcal
Materials
Cupcakes:
- 15.25 oz. box White cake mix (like Pillsbury Moist Supreme)
- 4 large egg whites
- 1 1/4 cups milk (such as whole, almond, or buttermilk) instead of water per box directions
- 1/2 cup oil
- 1 Tbsp. fresh grated lemon peel (from 1 lemon)
- 3 oz. box lemon gelatin (such as Jell-O brand)
Frosting:
- 1 cup salted butter, softened
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 cups powdered sugar
- 3 Tbsp. heavy whipping cream
- 3 tsp. lemon juice
Instructions
- Preheat oven to 350° and line 2 muffin pans with cupcake liners.
Cupcakes:
- In large bowl, mix together the egg whites, milk, oil, (per box instructions) and lemon zest. Stir in gelatin until well mixed. Stir in dry cake mix just until combined. Do not over mix. Divide batter amongst 24 cups and bake per box instructions. Cool completely on a wire rack.
Frosting:
- Beat the butter, vanilla, and salt until light and fluffy. With beaters on LOW, gradually add the powdered sugar alternating with the cream and lemon juice. Once combined, increase speed to MEDIUM for 2 - 3 minutes for a light and fluffy frosting. Spread or pipe frosting on cooled cupcakes. Enjoy!
Notes
Add 2 teaspoons lemon zest (grated lemon peel) to your frosting if you spread the frosting on. The zest, however, is not recommended if you pipe the frosting on, because it clogs the piping tip.
Also, I used salted butter, because a little salt can make it less sweet. If you prefer a sweeter frosting, use unsalted butter.
Nutrition
Calories: 263kcal | Carbohydrates: 34g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 237mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.4mg