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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24 cupcakes
- 1 box white cake mix
- Ingredients to prepare cake from box (usually eggs, oil, water)
- 1 box lemon pudding mix
- 2 cups cold milk
- 1/2 brick cream cheese , softened
- 1/4 cup butter , softened
- 2 tbsp lemon juice
- 2 tbsp cream or milk
- 3 cups powdered sugar
- lemon zest to sprinkle on cupcakes (optional)
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 tin and set 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 (or a large mixing glass). Pour over each individual cupcake, ensuring you don't drown it in pudding mix but also working quickly enough before pudding starts to thicken. Reserve the rest in the fridge until later.
Place cupcakes in 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 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 desired frosting consistency is reached. I used about 3 cups for a medium density frosting.
Pipe on cream cheese frosting onto each cupcake, and top with a sprinkle of lemon zest.