Lemon Cupcakes

Lemon Cupcakes


  • 1 box Duncan Hines Lemon Cake Mix
  • 1 cup Flour
  • 1 cup Sugar
  • 1 box Lemon Pudding
  • 3 large Eggs
  • 1 cup Sour Cream
  • 1/2 cup Butter, Melted
  • 1 1/3 cups Water
  • 1 tablespoon
  • 2 tablespoons


  • Preheat oven to 325. Prepare your cupcake pans with the liners. This makes about 30-36. Mix together all dry ingredients, including zest.
  • In a separate bowl, mix all wet ingredients together. Do not over beat.
  • Add the wet ingredients to the dry ones & mix on low-med speed until smooth. Do not over beat or you will end up with bubbles in the batter, making gaps in the cakes. I usually mix about 1/3 of the liquid in until well blended, like a thick paste, then blend in the remaining wet ingredients.
  • Fill cupcake liners about 3/4 full.
  • Bake at 325 (F) for about 15-18 minutes. The timing will vary, so check at 15 & keep an eye on it. The cupcakes are done when a toothpick comes out dry, or when the cupcake bounces back when you touch it in the middle.
  • Let them cool before you add any icing. If you are filling them with lemon curd or anything else, wait until they are cool. Heat will cause filling to melt.
  • These can also be frozen a week ahead of time in an airtight container. Let thaw at least 20-30 minutes before icing.

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