Easter is a big holiday for cakes, candies, chocolates…anything sweet, you name it. Since I haven’t made lemon cupcakes before, this past weekend seemed like a perfect opportunity for it, and to use family as guinea pigs. They’re just so lucky…or doomed. While thinking about colors and flavors with what to decide on for Easter, of course the color yellow is perfect…but what about flavor? Lemon. Of course. Here lately, it’s seemed like time has been an issue, so I had to think fast and easy for a decorative topper. While I was fishing around at the grocery store, looking at the different candy they had in the Easter section (while desperately fighting off the peanut butter eggs that were calling my name), there they were… Chocolate malted Easter Eggs. Perfect size, different colors, jackpot!
When I was making the icing, the lemon color just wasn’t yellow enough, so I did end up adding some yellow food coloring to the batch to make the color a little more intense. This batch ended up going to family and neighbors, and I even caught my brother stealing one of the Easter Eggs off one of the cupcakes to snack on it. Thief. My three year old niece was the cutest though with these things. She asked if she could have a yellow cupcake, then she started to eat the icing….just the icing. Without even biting into the cupcake, she asked if she could have another one.
Lemon Cupcakes Recipe:
1 box Duncan Hines lemon supreme cake mix
1 small box instant lemon pudding
1 cup oil
1/2 cup sprite or other lemon/lime soda
8 oz. sour cream
Combine all ingredients, mix well at medium speed with electric mixer for 3-4 minutes. Using ice cream scoop, spoon into lined muffin pan and bake at 350 degrees for 22-23 minutes. Cool completely before icing.
Lemon Buttercream Icing Recipe:
1 lb. powdered sugar
1/4 cup sprite or other lemon/lime soda or lemon juice
1 stick butter, softened
1 can Duncan Hines buttercream icing
Like this? Try these!