I thought the cupcakes were very good. I was afraid they might be too much like a moist pound cake, but they weren't... nice and fluffy. The frosting was also good, very lemony. For me, though, it was a bit too sweet for this cake. I've never been a big fan of buttercream, might try with cream cheese frosting or just whipped cream. But everyone else seemed to be happy with the combo. -jt
Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil (I only used 1/2cup)
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. For 24 cupcakes, bake at 350 degrees for 20 minutes. For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake!
The cupcakes will fall slightly as they cool -- it just makes more space for frosting!
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
from Real Mom Kitchen
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