Lemon Glazed Cupcakes

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lemon glazed cupakes

This is another one of our family favorites! It's been around for as long as I can remember and is well loved by all.

The recipe makes a very moist, delicious, and lightly sweet dessert.

Prep: 10 minutes, Bake Time: 20-40 minutes, Ready In: 35-55 Minutes

Makes: 10 large cupcakes, 24 medium cupcakes, or 1 cake pan size: 9 x 13 x 2-inch.

Batter Ingredients:
1 Lemon Cake Mix
1 3oz Jello packet Lemon flavor
3/4 Cup Oil
3/4 Cup Water
4 Eggs

Glaze:
Juice of 1 1/2 Lemon
2-3 Cups Powdered Sugar

Preheat the oven to 350 F.

Next, mix the batter ingredients together with a mixer or hand mixer.

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Grease the large cupcake pan with cooking spray or butter (do not use cupcake liners). Fill just over 1/2 way full. Bake in oven for about 20 minutes.

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Keep an eye on them around 18 minutes and remove when tops are just very lightly dark yellow.

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Remove cupcakes from pan and cool on cooling rack. You will want to glaze them while they are hot or still warm.

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Juice the lemon and strain the juice if there is a lot of pulp in it. Mix the lemon juice and powdered/confectioners sugar until well mixed. You want it to have the consistency of cream. It should run off a spoon quickly.

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Use a toothpick or fork and poke holes into the tops of the cupcakes (or cake). Make the holes fairly close together.

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Using a plate (or something to catch the glaze as it runs off (to avoid waste) frost the cupcakes with the lemon glaze. We gave our cupcakes one good coat, waited for it to absorb and went back around a second coat of glaze. You can even frost the sides of the cupcake as well.

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Note-Obviously the bigger the holes you poke into the cake more glaze will be absorbed. If you want a sweeter cupcake I recommend making the holes bigger and using a fork. I like more of a balance between cake and glaze (and glaze gets on the sides of the cupcake), so I just used a toothpick. But if you are making a cake, I highly recommend using a fork.

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Serve warm or cold. Store in airtight container or under a plastic wrap.

Enjoy!

lemon glazed cupakes
Anita

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  • Duration
  • Cook Time
  • Prep Time
  • 10 large cupcakesServings

Ingredients

  • Batter Ingredients:
  • 1 Lemon Cake Mix
  • 1 3oz Jello packet Lemon flavor
  • 3/4 Cup Oil
  • 3/4 Cup Water
  • 4 Eggs
  • Glaze:
  • Juice of 1 1/2 Lemon
  • 2-3 Cups Powdered Sugar

Preparation

  1. Preheat the oven to 350 F.
  2. Next, mix the batter ingredients together with a mixer or hand mixer.
  3. Grease the large cupcake pan with cooking spray or butter (do not use cupcake liners). Fill just over 1/2 way full. Bake in oven for about 20 minutes.
  4. Keep an eye on them around 18 minutes and remove when tops are just very lightly dark yellow.
  5. Remove cupcakes from pan and cool on cooling rack. You will want to glaze them while they are hot or still warm.
  6. Juice the lemon and strain the juice if there is a lot of pulp in it. Mix the lemon juice and powdered/confectioners sugar until well mixed. You want it to have the consistency of cream. It should run off a spoon quickly.
  7. Use a toothpick or fork and poke holes into the tops of the cupcakes (or cake). Make the holes fairly close together.
  8. Using a plate (or something to catch the glaze as it runs off (to avoid waste) frost the cupcakes with the lemon glaze. We gave our cupcakes one good coat, waited for it to absorb and went back around a second coat of glaze. You can even frost the sides of the cupcake as well.
  9. Note-Obviously the bigger the holes you poke into the cake more glaze will be absorbed. If you want a sweeter cupcake I recommend making the holes bigger and using a fork. I like more of a balance between cake and glaze (and glaze gets on the sides of the cupcake), so I just used a toothpick. But if you are making a cake, I highly recommend using a fork.
  10. Serve warm or cold. Store in airtight container or under a plastic wrap.

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