If you love lemon flavors you are going to love this Lemon Pudding Poke Cake Cupcakes Recipe. They are topped with a luscious cream cheese frosting and are the perfect dessert for anytime of the year.
I love lemon flavors! From adding a squeeze of fresh lemon juice to my tea, to these Lemon Vanilla Poke Cupcakes and everything in between. In the cooler months I seem to crave it just as much as I do in the summer. I don’t know if it is the fragrance, the flavor, or a combination of the two that appeal to me. But, it is safe to say, I love all things lemon.
These Lemon Vanilla Poke Cupcakes are easy to make. They are really moist and have so much flavor. No one will believe you when you tell them these lovely cupcakes began with a box mix. Asides from being completely delicious, these cupcakes are also incredibly easy to make. This recipe requires nothing special. Chances are you probably have everything you need to make these in your pantry.
For the frosting, the recipe calls for unsalted butter. I highly encourage you to use real butter! It has so much more flavor than margarine, and it really is worth the price difference for the flavor it brings to the table. The vanilla coffee creamer is also a must add item. This makes the frosting super creamy and adds the perfect hint of vanilla to set all of the flavors off beautifully!
• 1 lemon boxed cake mix
• 1/2 cup water
• 1/3 cup corn oil
• 1 3.9 ounce package of lemon instant pudding
• 1 cup milk
• 3 eggs
• 1 stick room temperature unsalted butter
• 1/2 cup shortening
• 4 cups confectioners’ sugar
• 1/4 cup milk
• 1 teaspoon lemon extract
Directions For Cupcakes:
Step 1: Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners. In a large mixing bowl, add cake mix, water, eggs, and oil. Using a hand or stand mixer, mix on low speed for 1 minute and then on medium for 1 minute.
Step 2: Fill each muffin cup 2/3 of the way with batter. Bake 18-20 minutes or until it springs back when touched. Let cool.
Step 3: In a small bowl, add pudding and milk. Whisk together until smooth.
Step 4: Using a wooden spoon or chopstick, poke several, well-spaced holes in the cooled cupcakes.
Step 5: Using a pastry bag filled with the pudding, pipe into the holes, just to the top.
Directions For Frosting:
Step 1: In a large mixing bowl or stand mixer, beat butter and shortening. Slowly mix in the powdered sugar for 1 minute or until creamy.
Step 2: Add in the milk and lemon extract and beat until light and fluffy. If mixture is too thick, add more milk, 1 tablespoon at a time.
Step 3: Place in piping bag and frost cupcakes.
The next time you need a great dessert but are pressed for time and want to use simple ingredients, I invite you to try these cupcakes out. I have a feeling you are going to enjoy them as much as my family does!