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Lemon Cupcake Recipe
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Lemon Cupcake Recipe

1 Hr(s) 16 Min(s)
15 Min(s) Prep
1 Hr(s) 1 Min(s) Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
2 tsp. lemon zest, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
1
Heat oven to 350°F.
2
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.
3
Whisk sour cream, sugar and remaining lemon zest in large bowl until blended. Stir in COOL WHIP.
4
Spread onto cupcakes.
Kitchen Tips
Tip 1
Variation
Prepare using COOL WHIP LITE Whipped Topping, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 2
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.
Tip 3
Substitute
Prepare using a white cake mix.
Tip 4
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 23g
8%
Dietary Fibers 0g
Sugars 14g
28%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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