Simple and easy to make with a box mix, these lemon cupcakes are topped with a whipped cream frosting and bursting with flavor. Super cute and perfect for any occasion.
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Lemon Cupcakes with Whipped Lemon Frosting
There is never a bad time for a cupcake and these are my current favorite!
Wonderfully fresh and tangy, and that lemon whipped cream topping is nothing short of divine! They are quick and easy to whip up and they are perfect to enjoy for Easter and throughout the summer.
For more yummy cake recipes, be sure to check out my angel food cake and red velvet cake truffles.
Why You’ll Love this Easy Lemon Cupcakes Recipe:
- Quick and easy: Made from a lemon cake box mix, there’s no stress making these treats!
- Make ahead: Be sure to make a double batch, as these are freezer friendly.
- Perfect for any occasion: These are a perfect addition for wedding and baby showers and make a great birthday treat!
How to Make Lemon Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the ingredients for the cupcakes until combined.
- Pour into cupcake liners and bake.
- Mix together the frosting ingredients to form soft peaks.
- Frost and enjoy!
Unfrosted lemon cupcakes will keep well at room temperature in an airtight container for 3 days. It’s best to store them at room temperature so that they don’t dry out as quickly. Frosted cupcakes should be kept in a container in the refrigerator and will keep well for 2 days. You can easily make the cupcakes a day or 2 ahead of time and then frost them on the day you plan to serve them.
Yes, you can. You can freeze them with the frosting, but I find it easier to freeze them before being frosted as they are easier to store. Let the cupcakes cool completely, wrap them individually with foil or plastic wrap, and place in an airtight container or Ziplock bag. They will keep well for up to 3 months. Thaw at room temperature before decorating.
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.
Recipe Tips and Tricks
- 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.
- 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.
- Let the cupcakes cool completely before frosting them.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lemon Cupcakes with Whipped Lemon Frosting
Ingredients
For the Cupcakes
- 15.25 ounces lemon cake mix 432 grams (1 box)
- 6 ounces lemon yogurt 170 grams (1 container)
- 2 tablespoons olive oil 27 grams
- ⅔ cup buttermilk 151 grams
- 3 large eggs 150 grams
For the Whipped Lemon Frosting
- 1½ cups heavy whipping cream 341 grams
- 1¼ cup powdered sugar 141 grams
- ½ teaspoon lemon extract 2 grams
- ¼ teaspoon Lemon zest
- 2 tablespoons prepared lemon pudding 35 grams, see note
Equipment
- 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
- Pudding: You can substitute the lemon pudding with an equal amount of vanilla pudding.
- 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.
- 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.
- Let the cupcakes cool completely before frosting them.
Can the icing be made a day ahead?