Lemon Pudding Poke Cupcakes with Lemon Cream Cheese Frosting
Light and airy with a rich and creamy frosting, these lemon poke cupcakes with lemon cream cheese frosting will be a sure hit. Plus they are pretty easy to make and only need a few ingredients. Starting with a cake mix makes the whole process a little bit more simple.
Ingredients to prepare cake from box(usually eggs, oil, water)
1box INSTANT lemon pudding mix3.4 oz
2cupscold milk
Lemon Cream Cheese Frosting
4oz.cream cheesesoftened
1/4cupunsalted buttersoftened
2tbsplemon juice
2tbspmilk
3cupspowdered sugar
Lemon zest for sprinklingoptional
Instructions
Preheat oven to 350 and line 24 muffin tins with liners.
Make cupcakes according to box instructions, and bake accordingly. Let cupcakes cool.
Remove cupcakes from the tin and set them out on a cookie sheet or plate.
Poke several holes in cupcakes with the end of a wooden spoon. The larger the holes the better.
Work quickly for the next step: Mix dry pudding with 2 cups of milk in a bowl with a pour spout. Pour over each individual cupcake, ensuring you don't drown it in pudding mix but also working quickly enough before the pudding starts to thicken. Reserve the rest in the fridge until later.
Place cupcakes in the fridge to set up for about 30 minutes.
Take the remaining lemon pudding and spread a small layer onto each cupcake with a knife. Like you would with frosting.
To make the cream cheese frosting, beat together cream cheese, butter, milk, and lemon juice in a medium bowl. Mix in powdered sugar until the desired frosting consistency is reached. I used about 3 cups for medium-density frosting.
Pipe on the cream cheese frosting onto each cupcake, and top with a sprinkle of lemon zest.