Lemonade Cupcakes

Lemonade Cupcakes

I made this for my son's school picnic and received rave reviews from all the kids, and his teachers asked for the recipe. You know it's a hit when they argue over the last one!

Prep Time

25

Minutes

Total Time

1:45

Hr:Mins

Makes

24

Servings

1
Box (1 lb 2.25 oz) Betty Crocker Supermoist Yellow Cake Mix
1
Box (3 oz) Store Brand Lemon Instant Pudding Mix
4
Large Eggs
1/2
Cup Canola oil
3/4
cups Fresh squeezed lemon juice (I squeezed about 5 lemons for this)
1
Heaping Tbsp lemon zest (about 2 lemon's worth)
1/2
Cup Water
1
container (1 lb.) Betty Crocker Rich and Creamy Lemon Frosting
5
tsp Name brand Pink Lemonade mix (I used Country Time), optional
  1. Preheat oven to 350 degrees.
  2. Zest 2 lemons, then juice those and 3 more (total of 5). Set juice aside.
  3. In large mixing bowl, add cake mix, instant pudding mix, eggs, canola oil, lemon juice, and water. Blend on low speed about 30 seconds, or until moistened. Then Beat for about 2 minutes on medium speed.
  4. Fold lemon zest into cake mix. Spoon cake batter into paper lined cupcake pans and bake for 18-21 minutes, or until toothpick inserted into center comes out clean. Let cool for at least an hour.
  5. When cupcakes are completely cooled, frost with lemon frosting.
  6. Optional: Spoon 5 tsp of Pink Lemonade mix in small bowl. Add 2 drops of water, and with spoon keep stirring until all mix is clumping and slightly moistened. You may need less or more water, do one drop at a time. Sprinkle a little on top of frosted cupcakes as desired. (This makes a wonderfully sweet and sour topping for the cupcakes.)
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You could also use this recipe for a bundt cake or a layer cake. It disappears quickly at church dinners and picnics!

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.