(Makes 24 cupcakes)
Ingredients:
Lemon Cupcakes:
1 packet vanilla cake mix
1 packet vanilla instant pudding
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 cup sour cream
2 Tablespoons lemon juice
Lemon Cupcakes:
1 packet vanilla cake mix
1 packet vanilla instant pudding
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 cup sour cream
2 Tablespoons lemon juice
Strawberry Lemonade Buttercream Frosting:
250g butter, softened to room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/2 cup seedless strawberry jam
3-4 cups powdered sugar
250g butter, softened to room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/2 cup seedless strawberry jam
3-4 cups powdered sugar
Sugar sprinkles, optional
Lemon zest, optional
Lemon zest, optional
Directions:
Pre-heat oven to 180 degrees C. Line cupcake tins with 24 paper liners. In a large mixing bowl, combine cake mix and pudding. Add eggs and beat until smooth. Add water, oil, sour cream and lemon juice and mix until combined. Fill cupcake tins 2/3 of the way full with batter. Bake for 15-20 minutes, or until an inserted toothpick comes out clean. Let the cupcakes cool completely.
For the frosting, beat all ingredients together until light and fluffy. Pipe onto cooled cupcakes and top with sprinkles and fresh lemon zest, if desired.
Pre-heat oven to 180 degrees C. Line cupcake tins with 24 paper liners. In a large mixing bowl, combine cake mix and pudding. Add eggs and beat until smooth. Add water, oil, sour cream and lemon juice and mix until combined. Fill cupcake tins 2/3 of the way full with batter. Bake for 15-20 minutes, or until an inserted toothpick comes out clean. Let the cupcakes cool completely.
For the frosting, beat all ingredients together until light and fluffy. Pipe onto cooled cupcakes and top with sprinkles and fresh lemon zest, if desired.
