Lemon Cupcakes From Box Cake
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Whisk or hand mixer
- 1 Rubber spatula
- 1 liquid measuring cup
- 1 set dry measuring cups and spoons
- 1 wire cooling rack
- 1 zester or fine grater
- 1 piping bag or small offset spatula
Ingredients
- 1 box lemon cake mix
- 3 large eggs room temperature
- 240 milliliter water room temperature
- 80 milliliter vegetable oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon lemon zest finely grated
- 115 gram unsalted butter softened
- 225 gram powdered sugar sifted
- 2 tablespoon heavy cream or milk plus more as needed
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice for frosting; freshly squeezed
- 1 pinch salt
- 12 piece lemon slices or lemon zest curls optional; for garnish
Instructions
- Preheat the oven to 175°C (350°F).
- Line the muffin tin with the 12 paper cupcake liners.
- In a medium mixing bowl, combine the lemon cake mix, eggs, water, and vegetable oil.
- Add 2 tablespoons lemon juice and 1 tablespoon lemon zest to the batter.
- Whisk or beat the mixture on medium speed for 2 minutes until smooth and slightly thickened.
- Divide the batter evenly among the 12 lined cupcake wells, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes.
- While the cupcakes cool, beat the softened butter in a clean bowl until creamy and pale.
- Gradually add powdered sugar to the butter, beating on low until combined, then on medium until fluffy.
- Add heavy cream or milk, vanilla extract, 1 tablespoon lemon juice, and a pinch of salt, then beat until smooth and spreadable, adjusting with more cream or sugar as needed.
- Once the cupcakes are completely cool, fill a piping bag with the lemon frosting or use a small offset spatula.
- Pipe or spread the frosting generously onto each cupcake.
- Garnish each cupcake with a small lemon slice or curl of lemon zest, if desired.
Notes
For best results, use room-temperature ingredients for a smoother batter and fluffier frosting, and avoid overmixing once the dry and wet ingredients are combined so the cupcakes stay tender. Lightly tapping the filled muffin tin on the counter helps release air bubbles for an even crumb, and rotating the pan halfway through baking can promote even browning. If your frosting seems too soft, chill it for 10–15 minutes before piping, and keep the finished cupcakes in a cool place so the butter-based frosting holds its shape and the lemon flavor stays bright and fresh.
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