lemon cupcakes and yellow doors
Since our sister store, Yellow Door Art Market celebrated their first birthday last weekend, it was only appropriate to make yellow treats for all our party goers.
After a few searches on Pinterest I decided on these pretties.
They received rave reviews by all who indulged so next time you’re craving a mix of citrus & sweet, you may want to whip up a batch…
Lemon Cake:
1 box lemon cake mix
1 cup sour cream
¼ cup fresh lemon juice
½ cup milk
¾ cup oil
4 eggs
Zest of 1 lemon
1 small box lemon instant pudding mix
Cream Cheese Frosting:
8 oz cream cheese
½ cup butter
¼ cup sour cream
3 ½ cups sugar
1 tablespoon honey (optional)
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees and line muffins tins with 24 regular or 60 mini cupcake liners.
2. In a large bowl, mix sour cream, lemon juice, milk and oil together.
Add eggs one at a time until fully incorporated.
3. Add zest, cake mix, and pudding mix slowly while stirring.
4. Fill cupcake liners 2/3 full and bake for 12-14 (minis)-18-20 (regulars) minutes or until an inserted knife comes out clean.
5. Frosting: Beat cream cheese and butter until light and fluffy.
Add powdered sugar slowly. Add sour cream, honey and vanilla and beat well. Add more powdered sugar if needed for desired taste or consistency.
Gus agreed that the frosting tasted very very good.
I piped little stars on each cupcake & topped them off with a lemonhead & some yellow sprinkles.
120 cupcakes later – they were ready to head to the party.
We had a good amount of frosting left over & it was far too delicious to waste so Tessa had the brilliant idea of dipping pretzels in it. SO SO VERY DELICIOUS!
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