Triple Lemon Cupcakes

I love September in the midwest because it can be whatever season you choose it to be. The temperatures have cooled a bit – to like 75 – so it’s more like pleasant summer weather. However, after labor day the fall bug kicks in, so there may be pumpkin spice lattes being consumed and the scent of pumpkin candles wafting through the air.

As you may have noticed last week, I love fall. The fall bug has hit me. HOWEVER – I still have my summer mantle up yet and haven’t switched over to my cooler wardrobe. So the beauty of it, is I can celebrate whatever season I want to each day!

I have a couple more summer cupcakes I was just dying to try. Triple Lemon, up first! Lemon cupcakes, with a lemon pudding filling, lemon syrup on top and vanilla frosting!

I upped the ease factor and my doctored cake mix cupcakes, and a pudding mix. It took a little more time putting the steps together – but making/ baking the cupcakes, making the pudding and the syrup was all done in an hour flat! This made A LOT of syrup, so you could always cut that in half if you’d like.

If you’re feeling a little glum that summer is over, cheer up with these bright cheery little cakes!

Triple Lemon Cupcakes

Cupcake from Lemon Bundt Cake; Syrup from Joy the Baker

Ingredients for Cupcakes:

  • 1 pkg. (2 layer size) lemon cake mix
  • 1 (3.4 oz.) pkg. instant lemon pudding
  • 4 eggs
  • 1 c. water
  • 1/3 c. cooking oil

Ingredients for Filling:

  • 1 (3.4 oz.) pkg. instant lemon pudding
  • 1 1/2 c. milk

Ingredients for Lemon Syrup:

  • 1/3 c. water
  • 1/4 c. sugar
  • juice of 2 lemons


  1. Preheat oven to 350 degrees. Put 18-24 cupcake liners in cupcake pans.
  2. Mix together cake mix, 1 pudding mix, eggs, water and oil. Whisk or beat together until thoroughly combined.
  3. Scoop about 1/3 c. of batter into each cupcake until batter is gone. Bake on 350 for about 18-20 minutes or until a skewer comes out clean. Let cool in pan for 5 minutes then remove to wire rack to cool fully.
  4. While baking, combine pudding mix and milk. Whisk together. Set aside for 5-10 minutes. It should become a thick pudding like texture.
  5. If you’d like to make the lemon peel garnish, use a potato peeler to peel lemons. In order for juice to come more abundantly for syrup, place in microwave for about 30 seconds or until warm. Roll on counter top or in between your hands. Cut in two and squeeze lemon juice over small bowl. Remove seeds.
  6. Make the syrup. Heat the water and sugar on medium high on a saucepan on the stove. Stir until sugar is melted. Turn heat to high and boil briefly. Remove from heat and pour in lemon juice. Let cool.

Vanilla Buttercream Frosting

Frosting adapted from joy the baker, originally from The Hummingbird Bakery Cookbook


  • 4 c. powdered sugar, sifted
  • 10 T. unsalted butter, at room temperature
  • 4 T. whole milk
  • 1/2 T. vanilla extract


  1. Beat the butter very well.
  2. Sift in powder sugar and beat on low until combined. Once combined beat on medium-high for a few minutes until light and fluffy.
  3. Slowly add in milk and vanilla extract and mix on low.
  4. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes.  The longer the frosting is beaten, the fluffier and lighter it becomes.  There is usually a point during making frosting it looks curdled and gross and I think I’ve ruined it. Keep going!! If you have a kitchen aid mixer, put it on high and walk away for a few minutes. SERIOUSLY, the longer you beat it, the fluffier and lighter it will be. It’s like magic

To Assemble Cupcakes:

  1. Put foil or parchment paper underneath your wire cooling rack. The syrup can get messy.
  2. Use a small knife to cut out the center of the cupcakes and set this cupcake “plug” aside. Spoon in about a tablespoon of the filling. Cut or break off the bottom of the plug and put the top of the cupcake back in the hole so you can’t see the filling.
  3. Pour or brush the lemon syrup on top, letting the cupcake soak it up before you put on more. I went over each of my cupcakes at least two times.
  4. Frost as desired and pop in lemon peel as garnish.

About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , . Bookmark the permalink.

2 Responses to Triple Lemon Cupcakes

  1. mydearbakes says:

    Loved this post! You made very wonderful bakes! =)

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