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Lemon Cupcake Recipe with Lemon Glaze and Lemon Buttercream Frosting

Lemon Cupcakes with a Lemon Glaze and Lemon Buttercream Frosting

Angie Kauffman
Enjoy the fresh taste of lemon with these cupcakes that includes not only buttercream frosting but also an easy to make glaze.
Course Dessert
Cuisine American


Ingredients for Lemon Cupcakes

  • 1 Box White Cake Mix
  • 1 Package Lemon Instant Pudding
  • 1/3 Cup Melted Butter
  • 1 Cup Milk
  • 4 Eggs

Ingredients for Lemon Glaze

  • 3 Tablespoons Lemon Juice
  • 1 Cup Powdered Sugar

Ingredients for Lemon Buttercream Frosting

  • 8 oz Stick Butter Softened
  • 2 - 3 Cups Powdered Sugar
  • 1 Teaspoons Vanilla Extract
  • 1 - 3 Teaspoons Lemon Juice
  • Lemon Zest optional
  • Garnish sprinkles, fruit (optional)


How to Make the Lemon Cupcakes and Lemon Glaze

  • Preheat your oven to 350 degrees (Fahrenheit).
  • While the oven is preheating, completely combine all ingredients in the lemon cupcakes portion of the ingredients list. This includes white cake mix, lemon instant pudding, melted butter, milk, and eggs.
  • Once completely combined, fill cupcake liners approximately 2/3 full.
  • Reduce the oven temperature to 325 degrees.
  • Bake your cupcakes for 15-20 minutes or until a toothpick comes out clean. Do not over bake.
  • Allow the cupcakes to cool for five minutes. Toward the end of this cooling time, mix together the ingredients for the lemon glaze. This includes just powdered sugar and lemon juice.
  • If you find this mixture to be too much lemon for your tastes, you can cut back on the lemon juice and add some of that as milk instead.
  • At the end of the five minute cooling time, poke holes in your cupcakes with a toothpick. Then immediately pour lemon glaze over the cupcakes to allow it to absorb in the holes.
  • Allow the cupcakes to cool completely.

How to Make the Lemon Buttercream Frosting

  • In a large mixing bowl, whip the butter.
  • Slowly add in 1 cup of powdered sugar. Mix well.
  • Add the vanilla and 1 more cup of powdered sugar and continue mixing.
  • Add 1-2 teaspoons of lemon juice to thin icing. Continue to mix. (If you want to add in a small amount of lemon zest to your lemon buttercream frosting, this is a great time to do it.)
  • If needed, add in 1/2 cup or 1 cup of powdered sugar and mix until combined. You can then add more lemon juice depending on the consistency.
  • If the taste is already as much lemon as you want, you can use a small amount of milk instead of additional lemon juice. Ideally, you want the frosting to be thick, creamy, and able to hold a point.
  • Garnish cupcakes with sprinkles, lemon zest, or fruit.
Tried this recipe?Let us know how it was!