Lemon Cloud Cupcakes - Lady Behind The CurtainTHIS CUPCAKE REMINDS ME OF SUMMER!

Serve these lemon cloud cupcakes as a mini cupcake, regular size cupcake or a cake.  These lemon cloud cupcakes also great with just the glaze and no frosting. One of my families favorites.  Using a cake mix and adding pudding to it makes this cake very moist and easy to make.

Lemon Cloud Cupcakes


    For the Lemon Cupcakes:
  • 1 white cake mix
  • 1 - 3.4 ounce instant lemon pudding mix
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 cup lemon-lime soda
  • For the Lemon Glaze:
  • 2 cups confectioners' sugar
  • 4 tablespoons lemon juice (2-1/2 lemons counting lemon juice for frosting)
  • For the Lemon Butter Frosting:
  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • milk
  • sprinkles (optional)
  • 4- drops yellow food coloring (optional)


    For the Lemon Cupcakes:
  1. Line mini cupcake tin with cupcake liners
  2. Preheat oven to 350 degrees.
  3. Combine the cake mix, pudding mix, oil and eggs; beat until well combined.
  4. Slowly beat in soda.
  5. Fill mini cupcakes 2/3 full.
  6. Bake 13 to 15 minutes.
  7. When cool enough to handle move to wire rack.
  8. For Lemon Glaze:
  9. Combine the confectioners' sugar and lemon juice.
  10. Mix until smooth.
  11. While the cupcakes are still hot spoon 1 teaspoon of glaze over cupcakes.
  12. Cool completely before frosting.
  13. For the Lemon Butter Frosting:
  14. Beat together the butter, shortening and vanilla.
  15. Slowly add 2 cups confectioners' sugar.
  16. Add lemon juice.
  17. Gradually beat in 2 additional cups confectioners' sugar.
  18. Beat in 1 to 2 tablespoons milk, 1 teaspoon at a time until frosting reaches spreading consistency.


This is a LBC original!

This recipe is from Lady Behind The Curtain


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