Little Lemon Cupcakes
From Skruzel 12 years ago
- 40 min to make
- Serves 40
These lemon cupcakes are so moist and flavorful and the mini size is perfect for parties! They can be made as regular-sized cupcakes - just add a few minutes onto the baking time. This recipe makes about 80 mini cupcakes.
Ingredients
- Cupcakes: shopping list
- 1 box lemon Supreme cake mix (I used Duncan Hines) shopping list
- 1 box instant lemon pudding mix shopping list
- 4 large eggs shopping list
- 1/2 cup water shopping list
- 3/4 cup vegetable oil shopping list
- Frosting: shopping list
- 1 stick unsalted butter, room temperature shopping list
- 8 oz Neufchâtel cheese, room temperature shopping list
- 2 tbs limoncello liqueur shopping list
- 3 c powdered sugar shopping list
- lemon curd shopping list
- blueberries shopping list
How to make it
- Preheat oven to 350 degrees
- Line mini cupcakes with paper liners
- Mix cake mix, pudding mix, eggs, oil and water in a large bowl with electric mixer until smooth.
- Fill the cups 2/3 of the way with batter. -- for mini cupcakes, I find it easier (and cleaner!) to pour cake mix into a large ziplock bag, seal, cut off the corner and pipe to fill the cups. See Photo
- Bake for 8- 10 minutes (10-12 minutes if regular sized cupcakes)
- While the cupcakes are cooling, make the frosting: See Photo
- Beat Neufchâtel cheese and butter together with electric hand mixer until fluffy.
- Beat in lemoncello
- Slowly add 3 c. powdered sugar (you can use up to 4 c. if you like a sweeter frosting!)
- Brush the tops of cupcakes with a thin payer of lemon curd (optional)
- Pipe frosting onto cupcakes when completely cool.
- Top each cupcake with a blueberry
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