Lemon Cupcakes
These are the easiest lemon cupcakes you will ever make. They are light, fluffy, and bursting with fresh lemon flavor.
Servings: 24 cupcakes
Calories: 126kcal
Ingredients
Cupcakes
- 1 box (15.25 oz) white cake mix
- 3 eggs
- ½ cup whole milk
- ⅓ cup canola oil
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
Lemon Frosting
- 1 cup butter
- 4 cups powdered sugar
- 3 tablespoons lemon juice
- 2-3 tablsepoons milk
- Zest of one lemon
Instructions
- Preheat oven to 350° F. Line 24 muffin cups with paper liners.
- In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Use a cookie scoop to scoop the batter into the paper cups, filling them halfway. Bake until a toothpick inserted in center comes out clean, 18-20 minutes.
- Cool in pans 10 minutes before removing to wire racks to cool completely.
- For frosting, in a large bowl, combine all ingredients; beat until smooth.
- Frost cupcakes with a piping bag.
Nutrition
Calories: 126kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 11mg | Potassium: 60mg | Fiber: 1g | Sugar: 20g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.3mg