Lemon Cupcakes

I’ve been sampling several recipes for the past couple weeks trying to come up with a fresh lemon-y flavor that wasn’t too sweet or artificial lemon tasting. One of the major problems I was having was sunken centers of my cupcakes — but with the help from CC folks I got that resolved. I don’t think I’ve seen this recipe posted here before.


  • 1 box DH Moist Deluxe Classic White Cake mix
  • 1 pkg. Dream Whip
  • 2 TBS lemon instant pudding (not sugar free)
  • 4 large eggs
  • 2 TBS vegetable oil
  • zest of one large lemon
  • Juice of large lemon, plus thawed frozen lemonade concentrate to equal 1 1/3 cup of liquid


  1. Preheat oven to 325-350 (I actually find that somewhere in the middle of these two work best for my oven when baking cupcakes).

Mix all ingredients on high speed for about one minute — batter will be slightly whipped. Place paper baking cups in cupcake pan and fill each with 1/4 cup batter.

Place one tray in center of oven and bake for 16-22 minutes — turning pan about 8 minutes. Begin checking for doneness after 15 minutes until you are familiar with the proper baking time for your oven.

Recipe yeilds 25 cupcakes (I baked one cupcake as a test for time/temp before baking two complete cupcake tins).

Comments (5)


Made these last night. Filled them with raspberry filling today. Finished them with a ring of whipped creme from a can and topped with additional raspberry filling. They are very lemony and delicious!!! Next time I am going to make this recipe in 8 inch round pans and torte. Thank you!


I'm sorry I did not see the question sooner... I have not used this recipe with fondant so I'm not sure if it is firm enough to hold up the weight. If any other cakers out there have tried and can answer, it would be much appreciated. :)



Kool-Aid huh???? never heard of that..Do you just add it to the dry ingrediants? Has anyone tried the kool-aid method??