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Lemon Cupcakes Recipe


Cupcakes with a twist! Try turning these tart Lemon Cupcakes over on a plate when serving, then add a sweet glaze over the top and sides and a garnish of berries and zest.
Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes.* Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes. Add lemon zest and juice; mix until well blended. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 2

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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Ingredients

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1 pkg (18.25 ounces) white cake mix ((no pudding in the mix))

1 1/4 cups water

2 tablespoons vegetable oil

1 tablespoon lemon zest (grated)

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Lemon Cupcakes is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from I made these cupcakes with raspberry filling. I then topped them with the lemon buttercream frosting. They are not sweet & have the right amount of tartness to them to give it the perfect balance. My husband could not stop raving about them. I took a few to work & they wanted to know when I was going to make more. Excellent cupcakes!
Date published: 2011-07-23
Rated 5 out of 5 by from Made these for Mothers Day. They were so moist and yummy. I filled them with the Raspberry filling and topped with the lemon buttercream. Even my kids loved them and they are tough customers!
Date published: 2011-05-12
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