The Best Lemon Cupcakes

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I’m always on the hunt to find the best recipes. I am constantly putting one recipe up against another in hopes of finding a clear winner! I call it my own little version of cupcake wars. Today I want to share the recipe for the best lemon cupcakes, {one of my very favorite cupcakes} that was found as a result of my little taste testing methods.

Step One: Google some recipes for any particular topic. I read reviews and go with ones that seem to be a hit!

Step Two: Make them and pay close attention to all directions so you make it how they were intended to be made.

Step Three: Have as many friends and neighbors that will volunteer for the calories, taste all trials and give you a fair vote. In order to keep it fair, I always make the topping/frosting constant when I’m just looking for the best cake recipe.

You can see that the three I tried looked a little different. For this trial, the winner was this recipe (from Your Home Based Mom) and I added something of my own too. This was the easiest recipe I tried and they were a big hit!

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Ingredients

  • 1 pkg of Betty Crocker Lemon Cake Mix
  • 1 small pkg JELLO vanilla instant pudding
  • 4 eggs
  • 3/4 cup water
  • 3/4 cup oil
  • 1 cup sour cream
  • 1 lemon, zest and juice of

Preparation

Step 1

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.  My oven only took 15 minutes.  The key to moist cupcakes is not to over bake!  Of course you don’t want them under baked either so it’s a fine line.

I used this cream cheese frosting (from my baking addiction) recipe because it was already my favorite!

And then I added my secret sprinkles which are crushed up lemon heads. A little dusting of this and it adds an even more awesome kick. It almost looks like rock candy or course sanding sugar. I’ve also added lemon heads to lemon cookies!

This is a really lemony treat!

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