Lemon Cupcakes

lemon_pound_cupcakes

Here’s the recipe for lemon pound cake turned into lemon cupcakes . . . again, moist and light, perfectly lemony and just right for spring.

 

Cupcakes:

1 box lemon cake mix

1 small box lemon instant pudding mix

1/3 c oil

1 c water

4 eggs

 

In large mixer bowl, blend all ingredients. Beat at medium speed for 2 minutes. Pour into cupcake tins lined with cupcake papers and bake at 350 for 13-15 minutes. Cool 5 minutes in pan and then remove to wire rack to finish cooling.

 

Frosting:

1 1/2 c powdered sugar

1/2 c butter, softened

2 t lemon juice

1 t grated lemon peel

yellow food coloring (optional)

 

In medium mixer bowl, combine all frosting ingredients. Beat at medium speed until light and fluffy. Spread on cooled cupcakes.

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