I love to whip up a batch of these easy lemon cupcakes with lemon frosting as soon as the snow begins to melt. They’re full of bright citrus flavor that really washes away the winter blues. I made them with boxed cake mix and lemon yogurt and topped them with a whipped lemon frosting that’s lighter than air. They’re so delicious and perfect for any occasion.
These easy lemon cupcakes with lemon frosting couldn’t be simpler to make. I mixed boxed cake mix with lemon yogurt, olive oil, buttermilk, and eggs to create insanely moist lemon cupcakes. The lemon whipped frosting is made with heavy cream, lemon extract, lemon zest, and lemon pudding for a super punchy lemon flavor. It doesn’t get much better than that!
What’s in This Easy Lemon Cupcake Recipe?
- Lemon Cake Mix: Starting with a boxed lemon cake mix makes this cupcake recipe so simple! Your dry ingredients are ready to go, no measuring required.
- Lemon Yogurt: This adds moisture to the cake mix for a rich, fluffy, crumble-free result. The lemon flavor adds an extra kick of flavor as well, but you can substitute plain or vanilla yogurt.
- Olive Oil: Makes these cupcakes super rich and moist. I like the little bit of flavor olive oil adds, but vegetable or canola oil also work well.
- Buttermilk: Enhances the moist and tender texture of the cupcakes.
- Eggs: Bind the cupcakes to give them structure.
- Heavy Whipping Cream: Forms the creamy base of the frosting. Make sure to use heavy cream that is high enough in fat to be whipped, not half-and-half or light cream.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Lemon Extract: Enhances the lemony flavor of the frosting.
- Lemon Zest: Adds a pop of fresh and zesty lemon flavor.
- Lemon Pudding: Prepared lemon pudding adds a creamy, flavorful texture to the frosting. I used a few scoops from a Snack Pack. If you don’t have any lemon pudding, vanilla also works.
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How to Store
Unfrosted, these easy lemon cupcakes will keep well in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Once frosted, I recommend storing these cupcakes in an airtight container in the refrigerator for up to 2 days.
Tips for Success
- Use room temperature ingredients. I like to take everything out of the fridge at least 30 minutes before I want to make them. The ingredients will combine more easily and you will have a more uniformed texture.
- Don’t over mix the cupcake batter. Over mixing causes the gluten to develop too much and you will end up with flatter cupcakes that aren’t so light and airy.
- The cupcakes should look firm and slightly golden when they’re finished baking. Insert a toothpick into the center–if there is any batter, they need to bake longer.
- Let the cupcakes cool completely before frosting them.
- You can easily make the cupcakes a day or two ahead of time. It’s best to bake the cupcakes and store them at room temp. Then make the lemon frosting fresh before serving.
- For that bakery-style look, I love to pipe my frosting, so I used a Wilton 2D piping tip for these cupcakes. You can also garnish the frosting with some fine lemon zest on top, place lemon slices cut in half, or put sprinkles on top if you would like.
Top Reader Review
- “Just the right amount of lemon tang and sweet! Love this!” -Rhonda Garrison
Lemon Cupcakes with Lemon Frosting
Ingredients
For the Cupcakes
- 15.25 ounces lemon cake mix (1 box)
- 6 ounces lemon yogurt (1 container)
- 2 tablespoons olive oil
- ⅔ cup buttermilk
- 3 large eggs
For the Whipped Lemon Frosting
- 1½ cups heavy whipping cream
- 1¼ cup powdered sugar
- ½ teaspoon lemon extract
- ¼ teaspoon lemon zest
- 2 tablespoons prepared lemon pudding
Equipment
- Cupcake Tin
- Hand Mixer
- Kitchen Scale (optional)
- Piping Tip Set (optional)
Instructions
For the Cupcakes
- Preheat oven 350°F. Line a 12-count cupcake tin with cupcake liners. Set aside. Place mixing bowl and beaters into the freezer while you bake the cake, so it will be nice and cold when you go to make the whipped cream frosting.
- In a separate large bowl, mix the cake mix, yogurt, oil, buttermilk, and eggs together until well combined. Be careful to not overmix.15.25 ounces lemon cake mix, 6 ounces lemon yogurt, 2 tablespoons olive oil, ⅔ cup buttermilk, 3 large eggs
- Fill the cupcake liners ⅔ full and bake for 11-17 minutes, or until a toothpick comes out clean.
- Remove cupcakes from the oven and let sit for about 2 minutes in the cupcake tin. Remove from the tin and cool completely on a wire rack.
- Once cupcakes are completely cooled, make up the frosting, and frost the cupcakes. If you are not going to eat them right away, I would wait to frost them and place both the cupcakes and the frosting in the refrigerator.
For the Frosting
- In a large bowl with a hand mixer, beat cold heavy whipping cream, powdered sugar, lemon extract, and lemon zest until soft peaks form.1½ cups heavy whipping cream, 1¼ cup powdered sugar, ½ teaspoon lemon extract, ¼ teaspoon lemon zest
- After soft peaks form, add the pudding and beat for a few seconds longer, about 20 seconds, as it will set up quickly. Be careful to not over mix or it will begin to separate.2 tablespoons prepared lemon pudding
- Frost the cupcakes your favorite way! I love to pipe my frosting, so I used a Wilton 2D piping tip for these cupcakes. Your can also garnish with some fine lemon zest on top, place lemon slices cut in half, or put sprinkles on top if you would like.
Notes
How to Make Easy Lemon Cupcakes with Lemon Frosting Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with cupcake liners, and set aside. Place your mixing bowl and beaters into the freezer while you bake the cake, so it will be nice and cold when you go to make the whipped cream frosting. In a separate large bowl, mix 15.25 ounces (1 box) of lemon cake mix, 6 ounces of lemon yogurt, 2 tablespoons of olive oil, ⅔ cup of buttermilk, and 3 large eggs together until well combined. Be careful to not overmix.
Bake the Cupcakes: Fill the cupcake liners ⅔ full and bake for 11-17 minutes, or until a toothpick comes out clean.
Cool the Cupcakes: Remove cupcakes from the oven and let sit for about 2 minutes in the cupcake tin. Remove from the tin and cool completely on a wire rack. Once cupcakes are completely cooled, make up the frosting, and frost the cupcakes. If you are not going to eat them right away, I would wait to frost them and place both the cupcakes and the frosting in the refrigerator.
Beat the Frosting: In a large bowl with a hand mixer, beat 1½ cups of cold heavy whipping cream, 1¼ cups of powdered sugar, ½ teaspoon of lemon extract, and ½ teaspoon of lemon zest until soft peaks form.
Add the Pudding: After soft peaks form, add 2 tablespoons of prepared lemon pudding and beat for a few seconds longer, about 20 seconds, as it will set up quickly. Be careful to not over mix or it will begin to separate.
Frost the Cupcakes: Frost the cupcakes your favorite way! I love to pipe my frosting, so I used a Wilton 2D piping tip for these cupcakes. You can also garnish with some fine lemon zest on top, place lemon slices cut in half, or put sprinkles on top if you would like.
Can the icing be made a day ahead?
Just the right amount of lemon tang and sweet! Love this!
Thanks for sharing, Rhonda!