Lemon Springtime Cupcakes
Ingredients:
Cream Cheese Frosting
Ingredients:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
Directions:
1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add in the confectioners’ sugar until fully incorporated.
3. Finally mix in vanilla and lemon juice.
5. Sprinkle the top of the cupcakes with crushed Lemon Heads.
Ingredients:
- 1 pkg of (betty crocker) lemon cake mix
- 1 small pkg jello vanilla instant pudding
- 4 eggs
- 3/4 c water
- 3/4 c oil
- 1 c sour cream
- zest of 1 lemon
- juice of 1 lemon
- Lemon Heads
- Stir it up and evenly fill 24 cupcake papers.
- Bake at 350 until a toothpick comes out clean. They will just barely be starting to brown in a couple spots. Should take approx. 15 minutes. The key to moist cupcakes is not to over bake!
- These cupcakes use this cream cheese frosting:
Cream Cheese Frosting
Ingredients:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
Directions:
1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add in the confectioners’ sugar until fully incorporated.
3. Finally mix in vanilla and lemon juice.
5. Sprinkle the top of the cupcakes with crushed Lemon Heads.