I got this recipe from Party Cupcake Ideas, via a twitter link from the fabulous author Lisa Mantchev. In fact, the lady in question is hosting a Cupcakeathon today in honor of the Perchance to Dream book publication date. Check the event out at her blog. And honestly? Go make some cupcakes! Because they’re perfect for any celebration AND for the everyday, too. Plus, extra friends. You can’t go wrong there (I don’t think, anyway).
Lemon Bar Cupcakes
1 box of your favorite lemon cake mix
1 small package lemon instant pudding
1 cup sour cream
3/4 cup water
3/4 cup oil
Preheat oven to 350 degrees F. In a large bowl, mix together dry ingredients. Add wet ingredients and mix together for several minutes. Batter will be fairly thick in consistency.
Bake for 20 minutes. When you remove the cupcakes to cool, you might notice that they are indented in the middle. This can be smoothed out when you add your lemon bar frosting.
Lemon Bar Frosting
This is where I fudged. If you look at the recipe from Party Cupcake Ideas, you make the frosting from scratch. I…didn’t. Here’s what I did do:
1 large can prepared whipped white frosting
fresh-squeezed juice of two lemons
zest of one lemon
extra powdered sugar (a cup or two?)
Mix ingredients together until you’ve got something that is icing-like consistency. Scoop into a quart- or gallon-sized Ziploc bag. Seal bag. Cut a small corner of bag off. Ice the cupcakes with swirls of lemon bar frosting! Maybe it’s not gourmet, but it works. Oh! And those little yellow balls? Are chewy Lemonheads. LOVE!