Lemon Cupcake Recipe - Kraft Recipes Top

Lemon Cupcake Recipe

Prep Time
Total Time

24 servings

Show some pizzazz at your next party with out Lemon Cupcake Recipe. This Lemon Cupcake Recipe includes sour cream for an extra rich and smooth texture.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for cupcakes, beating dry pudding mix and 1 tsp. lemon zest into the batter before spooning into prepared muffin cups. Cool completely. Remove cupcakes from pans.
  • Whisk sour cream, sugar and remaining lemon zest in large bowl until blended. Stir in COOL WHIP.
  • Spread onto cupcakes.

Special Equipment Needed


Prepare using COOL WHIP LITE Whipped Topping, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Chocolate Cream Cake

Prepare recipe as directed, omitting the lemon zest, and using a chocolate cake mix and 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding. Garnish with fresh berries just before serving, if desired.


Prepare using a white cake mix.

How to Store

Keep frosted cupcakes refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 150
Total fat 6g
Saturated fat 3g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 14g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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