I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
I’ve posted before how much I LOVE my Mom’s cupcakes. In fact, I love them so much I tend to hide them so I won’t have to share. Come on, you know you’ve done it too! Lol.
This recipe is a slightly modified version of the one found in the Cake Doctor Cookbook. Though this recipe is based on a pre-made boxed mix, the little extra ingredients really make them special. And in this particular recipe, the “surprise” really makes them extra special 😉
Oh, and a note about the frosting – don’t used canned. Once you make this kind, you’ll never go back!
Cupcake Ingredients:
- Paper cupcake liners (18 to 24 liners)
- 1 large or 2 small lemons
- 1 package plain lemon cake mix (18.25 ounces) (I prefer Pillsbury if you can find it)
- 3 tbsp. vanilla instant pudding mix
- 1 tbsp. granulated sugar
- 1 cup warm water
- ½ cup vegetable oil
- 3 large eggs
- Strawberry preserves (you can use whatever type of fruit preserve you think will go well with the lemon, such as raspberry, blueberry, blackberry, etc.)
- Lemon Buttercream Frosting (recipe follows below)
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners and set aside.
Rinse the lemon(s) and pat dry. Grate enough zest to measure 1 tbsp. Cut the lemon(s) in half and squeeze 1/3 cup lemon juice into a small bowl. Place the lemon zest and juice in a large mixing bowl. Add the cake mix, pudding mix, granulated sugar, water, oil and eggs and beat with an electric mixer on low speed until all ingredients are incorporated, about 30 seconds. Stop the machine, scrape down the sides and beat again on medium speed for 1 ½ to 2 minutes.
Spoon or scoop about 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. You’ll get between 18 to 24 cupcakes. Place in the oven and bake until golden and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove from oven and place on wire racks to cool for 5 minutes. Remove from pans and place back on wire rack to cool completely. (I like to cool these overnight before I fill them. If you don’t have the time to let them sit overnight, let them cool off completely before attempting to fill.)
Once the cupcakes are cool, use a small melon baller to scoop a small divot in the top of the cupcake. Fill the divots with the preserves of your choice, making sure to not overfill; you don’t want the preserves to bleed through your frosting. Once the cupcakes are filled, frost the tops with the Lemon Buttercream Frosting. I also added some sparkling white sprinkles on top for a little shine and texture.
Lemon Buttercream Frosting Ingredients:
- 1 medium size lemon
- 4 tbsp. (1/2 stick) butter, room temperature
- 3 cups confectioners’ sugar
- Milk or water, if needed
Rinse and pat the lemon dry, then grate enough zest to measure 1 teaspoon. Cut the lemon in half and squeeze the juice to yield 2 to 3 tbsp.
Place the butter in a medium size bowl and beat with an electric mixer on low speed until fluffy. Stop and add the confectioners’ sugar, lemon juice and zest a little on a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is light and fluffy. If the frosting seems too stiff, add a little milk or water to thin it.
Enjoy!