Lemon Cuppies

I promised you the lemon cupcake recipe. Here it is! Actually, this recipe is the same as one I used for Karen's wedding cake, but I changed the flavor of the mix and pudding from chocolate to lemon. This means you can use this recipe for any flavor of mix to give it that moistness and flavor boost from the pudding.

These are easy to make (love it when that happens) and the flavor is great.

Lemon Cupcakes

1 cup sour cream
1/2 cup oil
1/2 cup water
4 large eggs
1 package lemon cake mix
1 small package lemon instant pudding

Mix wet ingredients. Add dry ingredients. Mix with electric mixer on medium speed for about two minutes. The batter will be a little thick. I used my large cookie dough scoop to make the cupcakes approximately the same size.
For cupcakes, bake them at 350 degrees for 18-20 minutes.
If you want to make a regular cake, bake at 350 degrees for 25-30 minutes. Don't over bake- you don't want it too dry. The toothpick test works well to see if they're done.

Use your favorite cream cheese frosting recipe and add a teaspoon or two of lemon extract for a perfect little bite of bliss.
If you don't have a favorite cream cheese frosting recipe, try this one:

Lemon Cream Cheese Frosting
(makes 3 cups)

½ cup (1 stick) butter, softened
8 oz cream cheese
4 cups powdered sugar
¼ cup lemon juice
yellow food coloring, if desired

Beat butter and cream cheese in large bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar and lemon juice, beating until light and fluffy after each addition. Add a couple drops of food coloring if you want it to look lemonny, or skip it if you have issues with food coloring.