THE Lemon Cupcakes

A few years ago I was in search of the perfect lemon cupcake. I could have spent hours messing with a homemade concoction but why, when a modified box cake is just as good, if not better!?! I bought boxes and boxes of every different brand of lemon cake mix and every time I made them I tweaked the recipe just a little bit differently. All of them tasted good (you can't really go wrong with a boxed cake mix), but I have finally perfected the recipe. I used to think that I had to keep all of my tips and tricks to myself, but I've decided it would be criminal to keep these to myself - they're just too good!

The first and most prominent ingredient is the cake mix. It's from Pillsbury and is their Moist Supreme Cake Mix in Lemon. In our area it seems to be difficult to find but when I run into it I buy every box they have.

Now for the tweaking:

The back of the box says that all you need is 1 cup of water, 1/2 cup of oil and 3 eggs. The ingredients you'll need to make it my way are:

1/2 c. water
1/2 c. fresh squeezed lemon juice (approx 3 lemons)
1/3 c. oil
3 eggs
2 tbsp fresh lemon zest

Then, follow the directions on the box! Here they are in case you need them:

1. Set oven to 350 degrees. Line cupcake pans with baking cups. (My favorite are these ones from Reynold's.)

These Reynolds^® Baked for You^® StayBrite^® Baking Cups are THE BEST because they don't get the soggy, oily, see-through look a lot of the baking cup liners get.

2. Blend cake mix, water, lemon juice, oil, eggs and lemon zest in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. (I set the timer and mix for exactly two minutes.)

3. Bake 18-22 minutes. Let fully cool before frosting.

FROSTING
Again I have experimented many times with this frosting to get it just right. Here are the ingredients you need:

3 - 3 1/2 c. powdered sugar
1/2 c. butter, softened (DO NOT MELT)
1/3 c. fresh squeezed lemon juice
1 tbsp. milk
1 tbsp. lemon zest

With a mixer, beat together the powdered sugar, butter and lemon juice. Once well combined, add milk and lemon zest. If it seems to thick continue to add lemon juice a tablespoon at a time until the perfect consistency. If you want them to look yellow you could add some food coloring but I prefer to leave it natural.

Here is what they look like when you're finished:

 I like to add a little slice of candied lemon to make them cuter but it definitely isn't necessary.

There is something about lemon that is so fresh and delicious. I am constantly asked to bring these to social functions and they really are easy to make.

Enjoy!