Lemon Cupcakes Zoom

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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white cake mix

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


1 1/4 cups water

vegetable oil

2 tablespoons vegetable oil

egg whites

3 egg whites

lemon zest

1 tablespoon lemon zest (grated)

fresh lemon juice

1 tablespoon fresh lemon juice

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