Name: Easy Lemon Cupcakes with Cake Mix
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 14 cupcakes
Cuisine: American
Ingredients: 355 milliliters Sprite; 15 ounces Lemon Cake Mix; 8 ounces Cream Cheese; 2 tablespoons Butter; 4 cups Powdered Icing Sugar; 2 tablespoons Milk; 2 teaspoons Lemon Extract; 1 tbsp Lemon Zest; Yellow Sugar Crystals

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Easy Lemon Cupcakes with Cake Mix

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350ºF.

Line a cupcake or muffin pan with cupcake liners. Set aside.

In a large bowl, beat together the lemon cake mix and Sprite for 2 minutes.

Scoop the cupcake batter with a ⅓ measuring cup into the prepared cupcake liners.

Bake cupcakes for 25-30 minutes, until an inserted toothpick comes out clean.

Allow the cupcakes to cool completely before frosting.

In a large bowl, beat together the cream cheese, butter, and powdered icing sugar for 2 minutes.

Add the lemon extract and lemon zest, beat to incorporate. Then add milk as needed. Beat until fluffy.

Scoop the frosting into a piping bag fitted with a large star tip.

Swirl the frosting onto the cupcakes to form a rose pattern.

Sprinkle a touch of yellow sugar crystals in a crescent shape on one edge of the cupcake.

Serve and enjoy!

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Tips & Tricks (5)

Lemon Zest Magic 🍋
Microwave your lemons for 10 seconds before zesting to maximize juice and essential oil extraction, giving your cupcakes an intense lemon flavor.
Sprite Secret Weapon 🥤
When using Sprite, ensure it's at room temperature and gently fold it into the batter to maintain maximum carbonation and create an incredibly light, fluffy texture.
Cream Cheese Frosting Hack 🧁
Ensure cream cheese and butter are exactly at room temperature for the smoothest, lump-free frosting - too cold or too warm will compromise the texture.
Even Baking Technique 🧊
Use an ice cream scoop for perfectly uniform cupcake sizes, and rotate the muffin tin halfway through baking to ensure even heat distribution.
Moisture Preservation Trick 💧
Allow cupcakes to cool completely in the pan for 10 minutes before transferring to a wire rack to prevent moisture loss and maintain maximum softness.