Recipe by Carlie O'Neal
"My family requests that I make these cupcakes every time I come home. For all lemon lovers!"
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1 (18.25 ounce) package
lemon cake mix
fresh lemon juice, or to taste
white chocolate, chopped
1 (8 ounce) package
cream cheese, softened
grated lemon zest, or as needed
I made these for Easter this year and they went over really well. I think next time I will use a little more lemon flavor in the topping. As a side note, I used some of those lemon gummy candies that look like lemon wedges as a garnish on the top; they turned out cute and the gummy candy worked with the icing flavor.
I made these for a bridal shower and everyone LOVED them. I did add a little lemon zest in the frosting rather then just the top. I topped them with crushed up lemon head candy.
I made these for a family get together and everyone loved them! I wouldn't make any changes.
My daughter said that she wanted lemon cupcakes for her birthday, so I found this recipe. Everyone loved the cupcakes and even went back for seconds, which is unusual in our house! I used about two tablespoons of orange juice in the frosting instead of three. The frosting is very soft and very delicious. Another reviewer mentioned that the cupcakes didn't look very pretty because the frosting was too soft, so use a little less juice and problem solved! Delicious!
Absolutely delicious. I didn't change anything, but I did add yellow food coloring to the filling, just for effect. I also put plenty of lemon zest on top, but that was just for appearances. The frosting was fairly runny, so it doesn't look to beautiful. But it tastes amazing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 171
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