Here’s the recipe for lemon pound cake turned into lemon cupcakes . . . again, moist and light, perfectly lemony and just right for spring.
1 box lemon cake mix
1 small box lemon instant pudding mix
1/3 c oil
1 c water
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.
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.