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Easy Lemon Cupcakes Recipe

These Easy Lemon Cupcakes may start with a box, but they get zing and zip from yogurt and lemon added to the mix. They are simple and delicious!

Easy Lemon Cupcakes | Life as Mom

I confess. I’m not the best plain from-scratch cake baker. I can do carrot cake and zucchini cake and banana cake like nobody’s business. Even pumpkin cake. But cakes that don’t have added fruit or veg in them. Somehow that’s hard for me.

I’m hoping to reform my ways soon, now that I have this book, but in the meantime, my family prefers it when I buy a box. True story.

I call it cake cheating.

But, over the years, I’ve realized that doctoring up a cake mix makes me feel a little better. I can add butter, yogurt, sour cream, and extra flavorings to elevate a regular old cake mix and feel like I’m putting a little more effort into the experience.

These Easy Lemon Cupcakes may start with a box, but they get all dressed up with yogurt and lemon zest. Take them over the top with some of this Lemon Buttercream Frosting. Yum!

Easy Lemon Cupcakes | Life as Mom

Lemon Buttercream Frosting

We are almost on the eve of the FishMama Trifecta. Mother’s Day, our anniversary and my birthday, fall in a 19-day period this year, with a kid birthday in the middle of it. June brings two more kid birthdays and Father’s Day, so you can imagine that we’ll be eating a fair amount of cake!

Our May Birthday Boy has already requested these easy lemon cupcakes — baked into cake form. If you want to do the same, just adjust the baking time, according to the directions on your cake mix.

These tools make this recipe EASY:

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Make these cupcakes extra fun with these Mother’s Day Cake Toppers!

Easy Lemon Cupcakes | Life as Mom

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Comments

  1. Jennifer says:

    I doctor cake mixes too. Have just never put the effort into making good “from scratch” cakes. It is an entirely different skill than muffin/quick breads, yeast breads, etc. My compromise is making the icing. That fluffy old fashioned flour frosting that acts like whipped cream, or the cooked fudge icing. Come to think of it, neither of those use powdered sugar. Small children and a house outside of town may have influenced my tastes : ) One of my favorites is the deep dark fudgy cooked icing that starts like pudding. Yum… I may need to bake something.

  2. The only cake I can do from scratch is the Wacky Cake (it goes by a million names) that is basically a glorified muffin. It uses baking soda and vinegar as the leavener and oil for the fat, so there’s no creaming or folding in egg whites.

    It turns out the best if I used bleached flour (I KNOW! but the protein content is actually less (or something) so it doesn’t bake up as tough. look it up. cake flour would be even better.) and put the flour and cocoa through a fine mesh strainer (in lieu of a sifter). Then you just stir in the sugar, poke holes for the liquids, and stir it up. It’s perfect for people with dairy and egg sensitivities too 🙂

    Your lemon cake sounds just perfect for spring! I bet the yogurt makes it especially refreshing 🙂

  3. Would full fat yogurt work in this recipe?

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