Zesty Lemon Cloud Cupcakes

Craving a burst of sunshine in a sweet treat? These incredibly moist lemon cupcakes with lemon whipped cream frosting are your answer. They’re designed to be a quick, delightful pick-me-up, exploding with fresh, tangy citrus flavor that brightens any day. What makes them truly special is how effortlessly they come together, starting with a simple cake mix yet tasting utterly homemade thanks to a few clever upgrades like creamy lemon yogurt and a touch of buttermilk. The result is a batch of fluffy, vibrant lemon cupcakes, perfectly suited for spring celebrations, baby showers, garden parties, or whenever you need a little zest in your life.

Unlocking Unbelievably Moist Lemon Cupcakes with a Cake Mix Secret

There’s no need to spend hours baking from scratch when you can achieve rich, tender, and incredibly moist lemon cupcakes with cake mix. Our secret lies in a few simple, yet impactful, substitutions that elevate a standard box mix to gourmet status. We swap traditional bland oil for a delicate hint of olive oil, adding a subtle depth of flavor while maintaining moisture. But the real game-changer is replacing plain water with a harmonious blend of tangy buttermilk and creamy lemon yogurt. This combination isn’t just about moisture; it introduces a complex tanginess that beautifully complements the lemon cake, resulting in an exceptionally soft and tender crumb. The acidity in buttermilk reacts with the leavening agents in the cake mix, promoting a lighter, fluffier texture, while the yogurt adds an unparalleled richness and silky consistency, making these lemon yogurt cupcakes truly stand out.

But the true crowning glory of these delightful treats is the luscious lemon whipped cream frosting. Unlike heavy buttercreams that can overpower the delicate citrus notes, this frosting is a dream of lightness and airy texture, striking the perfect balance between sweet and tart. We create this ethereal frosting using cold heavy whipping cream, a touch of powdered sugar for sweetness, a vibrant dash of lemon extract for intensified flavor, and a secret ingredient: instant lemon pudding mix. This brilliant addition provides structure and a wonderfully creamy consistency without making the frosting dense or heavy. It’s the key to a stable, pipeable frosting that holds its shape beautifully and enhances the overall lemon experience, making every bite a refreshing pleasure.

Achieving Perfectly Stable Lemon Whipped Cream Frosting

One of the biggest challenges with homemade whipped cream is its tendency to deflate or weep, especially when preparing desserts ahead of time or serving them in warmer conditions. While professional bakers often turn to gelatin to stabilize whipped cream, there’s a much simpler, equally effective, and arguably tastier trick for the home baker: instant pudding mix. The fine starches present in the pudding mix work wonders by naturally thickening the cream as it’s whipped, creating a remarkably stable structure. This ingenious method ensures your lemon whipped cream frosting remains beautifully fluffy, holds its intricate piped shape, and resists weeping for much longer than plain whipped cream. Not only does it provide exceptional stability, but it also brilliantly intensifies the lemon flavor, making your frosting even more irresistible. This means you can confidently frost your lemon yogurt cupcakes hours in advance, or even a day before an event, knowing your beautiful frosting will stay picture-perfect.

4.70 from 33 votes

Lemon Cupcake Recipe with Lemon Whipped Cream Frosting

These easy lemon cupcakes with lemon whipped cream frosting start with boxed cake mix and lemon yogurt for a shortcut that tastes completely homemade. They’re light, fluffy, and bursting with citrus flavor—perfect moist lemon cupcakes for spring parties or weekend baking.

Prep:

15
minutes

Cook:

15
minutes

Total Time:

30
minutes

Servings:

16
cupcakes

Print
Rate

Ingredients

For the Lemon Cupcakes

• 15.25 ounces lemon cake mix (1 box)
• 6 ounces lemon yogurt room temperature (1 container)*
• 2 tablespoons olive oil **
• ⅔ cup buttermilk room temperature
• 3 large eggs room temperature

For the Lemon Whipped Cream Frosting

• 1½ cups heavy whipping cream
• 1¼ cup powdered sugar
• ½ teaspoon lemon extract
• ¼ teaspoon lemon zest
• 2 tablespoons dry instant lemon pudding mix ***

US Customary – Metric

Equipment

• Kitchen Scale (optional)
• Cupcake Tin
• Hand Mixer
• Piping Tip Set (optional)

Instructions

For the Lemon Cupcakes

• Preheat oven to 350°F (175°C). Line a 12-count cupcake tin with cupcake liners and set it aside. For the best whipped cream results, place your mixing bowl and beaters into the freezer while the cupcakes bake; this ensures they are perfectly chilled for the frosting.
• In a separate large bowl, combine the 15.25 ounces (1 box) of lemon cake mix, 6 ounces (1 container) of room-temperature lemon yogurt, 2 tablespoons of olive oil, ⅔ cup of room-temperature buttermilk, and 3 large, room-temperature eggs. Mix these ingredients together until just combined. It’s crucial to avoid overmixing, as this can lead to dense, flat cupcakes rather than the desired light and airy texture.
  
• Carefully fill each cupcake liner approximately ⅔ full with the prepared batter. This ensures they rise beautifully without overflowing during baking, giving you perfectly domed cupcakes.
  
• Bake the cupcakes in the preheated oven for 11-17 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean. The cupcakes should also appear firm and have a slight golden hue around the edges. Once baked, remove them from the oven and let them cool in the cupcake tin for about 2 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before proceeding with the frosting to prevent it from melting.
  

For the Lemon Whipped Cream Frosting

• Retrieve your chilled bowl and hand mixer beaters from the freezer. In the large, cold bowl, combine 1½ cups of cold heavy whipping cream, 1¼ cups of powdered sugar, ½ teaspoon of lemon extract, and ¼ teaspoon of fresh lemon zest. Beat these ingredients with the hand mixer on medium-high speed until soft peaks begin to form. The cream should be thick enough to hold a gentle peak, but not stiff.
  
• Once soft peaks have formed, add the 2 tablespoons of dry instant lemon pudding mix to the bowl. Continue to beat for just a few more seconds, about 20 seconds, until the frosting reaches a firm, pipeable consistency. Be very careful not to overmix at this stage, as the pudding mix works quickly, and overbeating can cause the frosting to become grainy or separate. The goal is stiff peaks that hold their shape.
  
• Transfer the frosting to a piping bag fitted with your desired tip (a Wilton 2D piping tip was used for the cupcakes pictured here, creating a beautiful swirl). Frost the completely cooled cupcakes as desired. If your kitchen is particularly warm or the frosting feels a bit too soft to pipe, simply chill it in the refrigerator for 10-15 minutes to firm it up before decorating. Enjoy your beautiful, zesty lemon cupcakes!
  

Notes & Expert Tips

*For the lemon yogurt, you can easily substitute plain or vanilla yogurt if lemon isn’t available. Just ensure it’s full-fat for the best texture and moisture.

**While I prefer the subtle, rich flavor olive oil adds, any neutral-tasting oil like vegetable or canola oil will work perfectly well for these cupcakes.

***It is crucial to use dry instant pudding mix for the frosting. Do not use prepared pudding or the “cook-and-serve” variety, as these will not provide the necessary stabilization.

Additional Tips for Perfection:

• Cold Equipment for Frosting: Always use a chilled mixing bowl and beaters for whipped cream. This cold environment helps the cream whip faster and maintain its stability for longer, preventing it from turning soupy.
• Room Temperature Cake Ingredients: For the cupcake batter, ensure all cold ingredients (yogurt, buttermilk, eggs) are at room temperature. This allows them to emulsify better with other ingredients, resulting in a smoother batter and a more uniform, tender crumb in your baked cupcakes. Take them out of the fridge at least 30 minutes before you start baking.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour too much, leading to tough, chewy, and flat cupcakes. Mix until just combined and no streaks of dry ingredients remain.
• Testing for Doneness: Beyond the toothpick test, perfectly baked cupcakes will feel firm when gently pressed and have a slightly golden edge. Undercooked cupcakes will be gooey, and overcooked ones can be dry.
• Cool Completely: Patience is key! Frosting warm cupcakes will cause your beautiful whipped cream to melt, slide, and create a messy presentation.
• Chilling Frosting: If your kitchen is warm or if the whipped frosting becomes too soft during piping, pop it back into the fridge for 10-15 minutes. A slightly firm frosting is much easier to work with.
• Bakery-Style Presentation: For that professional, bakery-fresh look, use a piping bag with your favorite decorative tip. A Wilton 2D tip, as used for these lemon cupcakes, creates a classic star swirl.
• Garnishing Ideas: Elevate the visual appeal with simple garnishes. A small swirl of lemon curd on top, a candied lemon slice, a sprinkle of fresh lemon zest, or even a fresh berry can add both beauty and an extra layer of flavor.

Make-Ahead Instructions: These cupcakes are incredibly convenient for planning ahead. You can easily bake the unfrosted cupcakes a day or two in advance. Store them at room temperature in an airtight container. The lemon whipped cream frosting, however, is best prepared fresh just before you plan to serve the cupcakes to ensure its peak fluffy texture.

Storage & Freezing:

• Unfrosted: Store unfrosted lemon cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
• Frosted: Once frosted, these lemon cupcakes should be stored in an airtight container in the refrigerator for up to 2 days. While the pudding mix helps stabilize the frosting significantly, whipped cream can still slightly soften or weep over extended periods, so enjoy them fresh!

Nutrition Facts

Lemon Cupcake Recipe with Lemon Whipped Cream Frosting

Amount Per Serving (1 cupcake)

Calories 264
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 62mg21%

Sodium 242mg11%

Potassium 79mg2%

Carbohydrates 37g12%

Fiber 0.4g2%

Sugar 24g27%

Protein 4g8%

Vitamin A 398IU8%

Vitamin C 0.2mg0%

Calcium 100mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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A Detailed Guide: How to Make Lemon Cupcakes and Whipped Lemon Frosting

Embark on your baking journey with this detailed step-by-step guide to crafting these vibrant lemon cupcakes. We’ll walk you through each stage, from preparing your workspace to achieving that perfect, airy frosting.

Phase 1: Preparing Your Lemon Cupcakes

Step 1: Prep Your Oven and Pan. Begin by preheating your oven to 350°F (175°C). Line a standard 12-count cupcake tin with paper liners. This not only makes cleanup easier but also ensures your cupcakes come out perfectly shaped. As an invaluable tip for the frosting later, place your mixing bowl and the beaters for your hand mixer into the freezer. Chilling them thoroughly will be key to achieving a stable, voluminous whipped cream frosting.

Step 2: Mix the Batter with Care. In a large, separate mixing bowl, combine your 15.25-ounce box of lemon cake mix, the 6 ounces (one container) of room-temperature lemon yogurt, 2 tablespoons of olive oil, ⅔ cup of room-temperature buttermilk, and 3 large, room-temperature eggs. Gently mix these ingredients until they are just moistened and well combined. The secret to a tender cupcake lies in not overmixing; excessive stirring develops gluten, which can lead to tough, dense cupcakes. Stop mixing as soon as no dry streaks of flour remain.

Step 3: Portioning for Perfection. Evenly distribute the cupcake batter among the lined cupcake cups, filling each approximately two-thirds full. This optimal fill level allows the cupcakes ample room to rise and create that appealing domed top without overflowing, ensuring a neat and professional appearance.

Step 4: Bake Until Golden. Place the cupcake tin in your preheated oven and bake for 11 to 17 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. You’ll know they’re perfectly baked when a toothpick inserted into the center of a cupcake comes out clean, and the edges look firm and lightly golden. Once baked, remove the tin from the oven and let the cupcakes rest in the tin for about 2 minutes. This brief cooling period helps them set before you carefully transfer them to a wire rack to cool completely. It’s absolutely vital that the cupcakes are entirely cool before you even think about frosting them, or your beautiful whipped cream will melt instantly.

Phase 2: Crafting the Stable Lemon Whipped Cream Frosting

Now for the star of the show – the frosting! Having chilled your bowl and beaters will make this step much easier and more successful.

Step 5: Whip the Cream to Soft Peaks. In your chilled large bowl, pour 1½ cups of cold heavy whipping cream. Add 1¼ cups of powdered sugar, ½ teaspoon of bright lemon extract, and ¼ teaspoon of fresh lemon zest. Using your chilled hand mixer, beat these ingredients on medium-high speed. Continue beating until soft peaks begin to form. At this stage, the cream will have significantly thickened and, when you lift the beaters, the peaks will stand up but gently curl over.

Step 6: Introduce the Pudding Mix for Stability. Once you have soft peaks, sprinkle in the 2 tablespoons of dry instant lemon pudding mix. This is your secret ingredient for stability! Beat the frosting for only about 20 additional seconds. The pudding mix works quickly to thicken the cream, so it’s vital not to overmix at this point. Overbeating after adding the pudding can lead to a grainy texture or cause the cream to separate. You’re looking for firm peaks that hold their shape beautifully.

Step 7: Frost and Enjoy! Now comes the fun part – decorating! If your kitchen is warm or if the whipped frosting feels a little too soft to pipe easily, don’t hesitate to pop it into the refrigerator for 10-15 minutes. This will firm it up perfectly for piping. Transfer the stable lemon whipped cream frosting into a piping bag fitted with your favorite tip (a Wilton 2D tip creates lovely swirls, as seen in the photos). Frost each completely cooled lemon cupcake to your heart’s content. Add a final touch of lemon zest or a small, fresh berry for garnish, and prepare to delight in these incredibly fresh and flavorful treats!