If you’re looking for a lemon fix, you’ve come to the right place. I got over loaded with chocolate during the raid of my kids trick-or-treat bags 😉, so when it came time to make cupcakes for my daughter’s class, lemon sounded perfect.

I chose a “super moist” Betty Crocker Lemon cake mix – and found it both lacking in lemon and pudding (probably because there was no pudding in it-at least not enough for my liking). Lucky for us, her class has 33 kids! So I had to mix up another cake and personally, I have to humbly say, I nailed it.😉

The pudding actually helped the cake rise better. As you see in here, the cake on the left is without added pudding, the cake on the right has pudding.

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Now for the perfect Lemon Pudding Cupcake recipe. Not so moist it can’t hold its shape and not so dry it’s crumbly. With the perfect refreshing lemon zest, that lingers on your tongue.

Enjoy. 🍋☺️🍋🤜

Lemon Pudding Cupcakes

• 1 box Super Moist Lemon cake mix (you could choose a different lemon cake, I just can’t guarantee the perfect balance of pudding goodness)
• 1/2 lemon pudding 3.5 Oz box (the other half will go in the frosting)
• Any other ingredients called for on the mix box likely eggs, oil and water

Follow the directions on the cake box and in addition, add 1/2 box of instant lemon pudding. The Betty Crocker brand called for water, oil and the eggs as well.

Bake at 375° shiny metal pan or 350° nonstick pan for 12-17 minutes. I baked mine at 375° for 12 and 1/2 minutes on the convection setting, they were beautiful.

Lemon Pudding Frosting

• 4-5 cups powdered sugar
• 8 Oz cream cheese softened to room temperature
• 1/4 cup butter (aka1/2 stick)
• 3 TBS lemon juice
• 1/2 lemon pudding 3.5 Oz box
• 1/4 cup milk
• Yellow food coloring optional

Mix the butter and cream cheese together. Then mix in the lemon juice. Add the powdered sugar and milk a little at a time until it reaches a spreadable consistency that you like. I wanted mine to hold shape, but still be creamy.

Hard Candy Lemon Toppers

(this requires a Candy thermometer)

• 1 cup sugar
• 1/2 cup corn syrup
• 1/4 cup water
• 1 tsp lemon extract

Sugar Mixture

• 1/4 cup sugar
• 2 tsp lemon juice

Butter the sides of a heavy 2-quart saucepan. Butter tinfoil layed out flat on the counter and create the sugar mixture and set aside.

Mix all the above ingredients (except lemon extract and sugar mixture) together. Once it is fully mixed, cook and stir over medium – high heat till mixture boils and reaches a temperature of 290° on the candy thermometer, about 15 minutes. Be careful to not splash the mixture up on the sides of the pan as this will cause the whole batch to over cook. Remove from heat and add the lemon extract.

Dip a fork into the hot candy. Create your candy toppers by drizzling and looping the candy from the fork.

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Before it has cooled completely, brush with the sugar lemon mixture.

Once cooled and hardened place on your cupcakes and you are done!

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