For a cupcake recipe to be successful, the baked cupcakes must be moist, light, just sweet-enough and really delicious. Finish the cooled cupcakes with just a dusting of confectioner’s sugar or a dollop of whipped cream frosting, and you can very well expect each one to consume at least 2 cupcakes. I normally use a boxed cake mix and a small box of instand pudding mix for my cupcakes. Baking then is a breeze and results are always consistent.
Here’s sharing a really good lemon cupcake recipe from my recipe files.
Light and Moist Lemon Cupcakes
1 box (18.25 oz) lemon-flavored cake mix (with pudding in the mix; I use Betty Crocker)
1 small box (3.4 oz) vanilla instant pudding mix
grated zest of 1 lemon
3/4 cup corn or canola oil
3/4 cup water
1 cup sour cream
4 large eggs
few drops of lemon yellow food color (optional)
Preheat oven to 350 F. Line 2 regular muffin pans (24 holes) with paper liners.
In a large mixing bowl and using an electric mixer, blend all ingredients until smooth and well-combined. (Don’t worry, there is no overmixing when using a boxed cake mix).
Fill the prepared cupcake liners with cupcake batter, about 3/4 full (you can use large ice cream scooper). Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans for about 10 minutes before transferring them to finish cooling on a wire rack.
I will use this recipe again for my Easter cupcakes.