These pretty cupcakes are moist (thank you, pudding!) and delicious . . . a perfect Spring (or Summer) dessert!
Spring and Summer remind me of the vibrant flavors of lemon, so I'm always looking for new, fun (and of course, delicious) lemon-inspired desserts.
Although this recipe is not new to me, I thought I would use it instead to make cupcakes for this weekend's Easter gatherings.
With so many beautiful Spring cupcake toppers and confetti's, the presentation possibilities are endless.
And for an extra special Spring presentation . . .
Instead of displaying them on a cake or cupcake stand, place them in a big basket laden with Easter grass, and they're sure to be a hit . . . not only visually, but your friends and family will love their flavor too!
Here's what you'll need . . .
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
1 lemon, zested
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 Tablespoons vegetable oil
3 Tablespoons water
~ Did you notice the lemon zest in the glaze? So pretty! ~
Preheat the oven to 350 degrees F.
Prepare cupcake tins with liners.
Combine the cake mix, pudding mix, lemon zest, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour batter into each cupcake liner ¾ way.
Bake for 12 to 15 minutes, just until set, do not over bake! Rest on rack.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With a spoon, drizzle glaze over the warm cupcakes, turning them to completely coat, covering them as much as possible.
Decorate with desired sprinkles.
Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 2 hours, before storing in containers with tight-fitting lids.
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