Lemon Pudding Cupcakes with Lemon Cream Cheese Frosting | Mostly Homemade Mom

Lemon Pudding Cupcakes with Lemon Cream Cheese Frosting

July 8, 2014
Luscious lemon pudding and a simple cake mix combine for these delicious and easy, lemony cupcakes!

I made these super yummy cupcakes as a welcome for my sweet Aunt Dawn who was visiting us for a few days from her home in Illinois. This easy, summery recipe was perfect and quick! So I whipped them up, let them cool, frosted them and the kids and I piled in the car.

Ok, so #1 - I forgot that my car has no air conditioning. And it was about 85 degrees and humid out.

Not the perfect scenario for cream cheese frosting. :/

Aunt Dawn was staying at my parent's house about 30 minutes away, so I was hoping the frosting wouldn't start to melt! Luckily, they were doing great and we were almost there.

Almost there.

Just a regular curve in the road and ... the entire pan flipped over onto the side of the passenger seat and the car door. GAH!!!

Needless to say, when I got there I was able to salvage most of them - though my wonderful piping skills (haha) were smashed. And of course we had a big laugh about it! I promised Aunt Dawn that she'd see pictures of what they were SUPPOSED to look like here on the blog, so here they are Aunt Dawn! :D

These cupcakes was super easy to make and please don't let me fool you, the key to frosting cupcakes to look bakery-quality is this amazing little doo-dad right here: Wilton's 1M extra large icing tip (*affiliate link). I've never had any cake decorating class whatsoever, just snip off the end of a ziploc bag, stick the tip inside, and fill with your frosting. You can use canned frosting, but it works so much better with homemade frosting, the kind that calls for lots of confectioner's sugar, that way it forms a "crust" on the cupcakes. Love it!!

Lemon Pudding Cupcakes
recipe adapted from Kraft Recipes

16 oz  box white cake mix
3.4 oz box instant lemon pudding mix
1 cup water
4 egg whites
2 tablespoons oil

For lemon cream cheese frosting:

4 cups powdered sugar
8 oz cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
2 tablespoons lemon juice
optional garnish: 3 tablespoons lemon zest 

In a large bowl, stir together dry cake mix and dry pudding mix. Beat in water, egg, whites, and oil until just moistened. Evenly divide batter among 24 muffin cups lined with paper cupcake liners. Bake at 350 for 20-24 minutes or until a cake tester comes out clean. Set aside to cool completely. For the frosting, beat cream cheese, butter, and lemon juice in a stand mixer until creamy. Gradually add powdered sugar while mixer is on low speed. Pipe frosting onto cooled cupcakes and garnish with some lemon zest on top (skip this if you're serving to kids).

Despite how smashed they wound up, these cupcakes tasted amazing! I love the sweet, lemon flavor in the summer and the bright yellow color is just so cheerful. Yum!

Here are some more of my favorite summery desserts:

Peach Walnut Dump Cake

Key Lime Pie Trifle

Oreo Ice Cream Cake

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6 comments on "Lemon Pudding Cupcakes with Lemon Cream Cheese Frosting"
  1. Lori's CulinaryJuly 8, 2014 at 10:45 PM

    Your burgers are making me drool. I put feta on my burgers often. It adds so much flavor. I found you over at theTwo Cup Tuesdays link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. Here is the link http://bit.ly/1jlh94r. Have a wonderful day!!

  2. Oh no! I am sure they still tasted wonderful. They sure look good.

  3. Sounds like something that would totally happen to me! Looks like they tasted amazing though!

  4. I hate when stuff like that happens, at least you were able to salvage them! They look delicious, especially the frosting!

  5. I feel ya on making frosting when it's hot. I made a cake yesterday and it was 90 degrees. Bad idea. These cupcakes however look perfect! Great job!

  6. I love this cheerful cupcake, and I soooo need the doo-dad! Love it!