I love lemon treats. Lemon cakes, lemon bars, that kind of thing. I’ve actually never been a huge fan of lemon candies, like starbursts and such, but lemon cake?? Oh yeah.
So, I made some lemon cupcakes for a bake sale this past weekend! I wanted something good, so people didn’t feel cheated on their purchase, but also easy. Easy, because when you bake in big batches, or 3 separate things in one night, that just makes things, well, easier…. They turned out really yummy, so I thought I would pass along the recipe.
1 box of Lemon cake mix -I told you it was easy! Bake as directed on box to make cupcakes. (I usually use Betty Crocker, but I used Duncan Hines this time, and they were good)
Lemon Cream Cheese Frosting (totally an experiment that I thought turned out nicely!)
1/2 C (1 cube) Butter room temp
8 oz Cream Cheese softened
3 C Powdered Sugar
1/2 tsp Lemon Extract
- Cream the butter and cream cheese together
- add the powdered sugar ~ 1 C at a time, mixing between each addition
- add the lemon extract and mix to combine
- if you need to add a bit of milk to make it perfect piping consistency, go for it!
I frosted mine with the Wilton star tip 1M, then sprinkled some yellow sugar on top, to make them look more yellow lemony, and because sometimes I like the added crunch sugar brings.
I am sorry about the lack of pictures. I’m sad that I was so excited about selling my cupcakes that I completely forgot to take some legit pictures of them. But, I will make them again, and when I do, I’ll update this post. If you make some, post your picture on my Facebook page, I’d love to see them!!