Best and Easiest Lemon Cupcakes Ever Recipe
My brother loves lemon, always has. When we were growing up, he always wanted a lemon meringue pie for his birthday. He would always scoop the meringue off of the pie and devour the lemon custard. I haven’t ventured into making a lemon meringue pie, yet. However, I have attempted lemon bars with little success.
This past year, I did something that my brother considers genius when it comes to lemon foods. I took a lemon cake mix, which just isn’t lemony enough for him, and instead of using water as the recipe calls for, I used lemon juice. This made for amazingly tart lemony cupcakes. However, there was one down side. The cupcakes don’t rise very much at all, so I only end up with half the amount of cupcakes that the recipe said it would make.
We think that it is totally worth having half the cupcakes, because they taste so amazing. If you have a lemon lover in your family, or just want to make something that will make your taste buds shout, then give this recipe a try.
Best and Easiest Lemon Cupcakes Ever
1 box lemon cake mix
Eggs called for on box
Oil called for on box
Lemon juice, substitute the exact amount of lemon juice for water called for on box.
1 tub of vanilla icing
Toss all the ingredients into a mixer and mix as directed on the box. Line one cupcake tin with cupcake papers. Scoop batter into the papers until almost full, this should take all your batter. Bake as directed on the back of the box, about 16 minutes. Let cool and then frost with the vanilla icing.
Joy Larson is the mother of four boys, graduate of the University of Montana, animal lover and writer.