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Lemon Pudding Cupcakes

Lemon Pudding Cupcakes

You know what I love about blogging? Well besides like everything of course. I love that it constantly pushes me to stretch my abilities, creativity, flavor palate…you get the point. Can you believe that I use to think I didn’t like lemon treats? I know, I know, who doesn’t like lemon? It’s like saying you don’t like sunshine and that’s simply just not normal. As I’ve told you guys many times before, I’m a major creature of habit and I often have to push myself out of a routine and quiet frankly, I love it when desserts prove me wrong! It started with some lemon breakfast rolls I made which I thought wow for lemon I really liked those. Then some cookies, and then a batch of cupcakes and before you know it I was left with no choice but to admit, I love lemon!

Lemon Pudding Cupcakes Lemon Pudding Cupcakes
These lemon cupcakes are sure to put a smile on your face. A sweet little white cupcake filled with yummy lemon pudding, topped with lemon buttercream, and all dressed up in these adorable yellow polka dot wrappers. It’s like a little bit of sunshine in your tummy, what’s not to love? If your not already convinced let me let you in on a little secret…these cupcakes are ridiculously easy. They are perfect if you’re in need of a quick and easy treat to impress. I used my basic white cupcake recipe but you can substitute a white cake mix to make it even faster. Nobody has to know you didn’t spend hours in the kitchen slaving over lemons and butter, but hey if they want to think that…

Here’s what your going to need:

White Cupcakes
1/3 Cup Unsalted Butter (room temp)
3/4 Sugar
1/3 Cup Sour Cream
1/2 Tbsp. Clear Vanilla Extract
3 Egg Whites Whipped
1 1/2 Cup Cake Flour
1/2 Tbsp Baking Powder
1/8 Tsp. Salt
1/4 Cup Milk

Filling
Jello 3.4oz Instant Lemon Pudding + Ingredients Listed On Box

Lemon Buttercream
2 Cups Unsalted Butter
2 Tbs. Lemon Extract
8 Cups Powdered Sugar
4-6 Tbs. Milk
Yellow Gel Coloring

Makes approx. 18 cupcakes.

Note: I did not take step by step photos of this recipe it’s really pretty simple but if you need a little guidance on filling cupcakes check out this post here or here.

Step 1: Preheat oven to 350 degrees. In a medium mixing bowl sift together cake flour, baking powder, and salt, set aside.

Step 2: In the bowl of an electric mixer cream butter and sugar together until light and fluffy. Then add in sour cream. Beat until combined. Add in egg whites and vanilla, beat until combined.

Step 3: Mix in dry ingredients. Add in milk and beat one last time on medium for about 30 seconds.

Step 4: Spoon approx. 3 Tbsp. of batter into each cupcake liner and bake at 350 degrees for 16-18 minutes. Let cool completely on icing rack.

While cupcakes are cooling you can whip up your pudding filling and lemon buttercream.

Step 5: Mix pudding with milk as instructed on box and place in fridge to firm.

Step 6: In the bowl of an electric mixer beat together butter until soft and creamy. Slowly add in powdered sugar 1 cup at a time, beat on medium until completely combined. Add in lemon extract and a bit of yellow gel coloring, beat once more until all is combined. Place a wet paper towel on top of icing bowl and set aside. (this will help keep it from crusting over while you are filling the cupcakes)

Step 7: Once cupcakes are completely cool, core the cupcakes by using a medium round icing tips. (Check out this post for photos)

Step 8: Place chilled lemon pudding in a piping bag with a medium round tip. Place tip down inside cored cupcakes and apply pressure while pulling up to fill cupcakes.

Step 9: Place lemon buttercream into a piping bag with desired tip and pipe on top of cupcakes and filling. (Need help piping? Check out Frosting Cupcakes 101)

I also cut out a few easy little lemon leaves from fondant using my favorite accent cutters. While they add a cute finishing touch, they are totally optional.

Let’s hear it! What’s your favorite lemon treat?!

Lemon Pudding Cupcakes

Lemon Pudding Cupcakes

Ingredients

    White Cupcakes
  • 1/3 Cup Unsalted Butter (room temp)
  • 3/4 Sugar
  • 1/3 Cup Sour Cream
  • 1/2 Tbsp. Clear Vanilla Extract
  • 3 Egg Whites Whipped
  • 1 1/2 Cup Cake Flour
  • 1/2 Tbsp Baking Powder
  • 1/8 Tsp. Salt
  • 1/4 Cup Milk
  • Filling
  • Jello 3.4oz Instant Lemon Pudding + Ingredients Listed On Box
  • Lemon Buttercream
  • 2 Cups Unsalted Butter
  • 2 Tbs. Lemon Extract
  • 8 Cups Powdered Sugar
  • 4-6 Tbs. Milk
  • Yellow Gel Coloring
  • Makes approx. 18 cupcakes.

Instructions

  1. Preheat oven to 350 degrees. In a medium mixing bowl sift together cake flour, baking powder, and salt, set aside.
  2. In the bowl of an electric mixer cream butter and sugar together until light and fluffy. Then add in sour cream. Beat until combined. Add in egg whites and vanilla, beat until combined.
  3. Mix in dry ingredients.Add in milk and beat one last time on medium for about 30 seconds.
  4. Spoon approx. 3 Tbsp. of batter into each cupcake liner and bake at 350 degrees for 16-18 minutes. Let cool completely on icing rack.
  5. While cupcakes are cooling you can whip up your pudding filling and lemon buttercream.
  6. Mix pudding with milk as instructed on box and place in fridge to firm.
  7. In the bowl of an electric mixer beat together butter until soft and creamy. Slowly add in powdered sugar 1 cup at a time, beat on medium until completely combined. Add in lemon extract and a bit of yellow gel coloring, beat once more until all is combined. Place a wet paper towel on top of icing bowl and set aside. (this will help keep it from crusting over while you are filling the cupcakes)
  8. Once cupcakes are completely cool, core the cupcakes by using a medium round icing tips.
  9. Place chilled lemon pudding in a piping bag with a medium round tip. Place tip down inside cored cupcakes and apply pressure while pulling up to fill cupcakes.
  10. Place lemon buttercream into a piping bag with desired tip and pipe on top of cupcakes and filling.
http://makebakecelebrate.com/lemon-pudding-cupcakes/

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Comments

  1. They look adorable!

  2. Saw your guest post at Java Cupcake and led me to your blog…love these cupcakes, they really do remind me of sunshine! I didn’t realize I liked lemon much, either, until I began baking more and I agree, blogging pushes you to stretch your abilities and creativity!

    • Welcome and thank you! And yes it really does – and it’s so much fun! The only problem is I create one thing and it creates 4 more on my list! Hehe.

  3. These look so cute and happy . i’m sure taste fantastic as well

  4. hi, thank you so much for sharing! I really love you page it looks so colorful and beautiful, i’m so excited to browse and read you page. More power! :-)

  5. Did u refrigerate cupcakes?