Lemon Cupcakes brighten ANY day with tangy, sweet, sunny lemon flavor. This recipe is a box mix hack you’ll love. Topped with real Strawberry Frosting for a taste of summer.
Lemon cupcakes bring cheer into any day.
The bright, sunny color and flavor make everyone happy!
Add some easy homemade strawberry frosting on top and you’ve got summer in a cupcake.
This box mix hack is fun to make with regular or gluten-free cake mix!
Calling all lemon lovers! Moist, tangy, sweet lemon cupcakes are always a winner.
AND you don’t need lemon cake mix to make them.
In fact this cake box mix hack is even better than lemon cake mix.
Transform easy-to-find yellow cake mix into a delicious dessert treat with a few little ingredients:
Fresh lemon juice, lemon zest and lemon gelatin (yes, Jell-O, not pudding) make these cupcakes taste baked from scratch.
No one will ever guess how easy they are to make.
This is a perfect solution when lemon cake mix is not easy to find.
Strawberry Frosting is my favorite frosting of all time. It’s made with real strawberries!
Using strawberries, versus strawberry flavoring, gives the frosting an authentic flavor that’s fresh and delicious.
- Yellow Cake mix (regular or gluten-free)
- Lemon Gelatin Dessert mix (Jell-O brand or equivalent)
- Lemon Juice
- Lemon Zest from 2 Lemons
- Eggs as called for in the cake mix
- Oil as called for in the cake mix
- 1 batch Real Strawberry Frosting
Always zest the lemon before juicing it.
I love this zester for fast zesting of any citrus fruit.
If possible use fresh lemon juice for this cupcake recipe.
PRO TIP: place the lemon in the microwave for 10 seconds to yield more juice.
I prefer juicing lemons with a hand held juicer.
Halve the lemon and squeeze then flip the lemon half to the other side and juice again for more juice!
If fresh juice is not possible, use a bottled juice NOT from concentrate for the best flavor results.
Making Gluten-Free Lemon Cupcakes
I’m not sure if gluten-free lemon cake mix is even available. I used this yellow gluten-free cake mix for my lemon cupcakes.
How to Make Lemon Cupcakes – Step-by-Step
STEP 1: Preheat the oven to the time listed on the cake mix. Line a muffin pan with baking liners.
STEP 2: Pour the cake mix and any ingredients called for on the mix into a mixing bowl (photos 1-2).
STEP 3: Add the lemon juice, lemon jello mix and lemon zest (photos 4-6); stir to combine.
STEP 4: Fill the molds as directed on the cake mix. Bake and cool as directed on the cake mix.
STEP 5: Once the lemon cupcakes have cooled completely, frost them with Strawberry Frosting.
How to Store
Frosted Cupcakes – In the Refrigerator
If frosted, these cupcakes will need to be stored in the refrigerator.
Place in a firm container (vs a bag) with a lid. Store for 4-5 days.
Allow to warm at room temperature before eating for best flavor.
Storing Unfrosted Cupcakes
At Room Temperature
The unfrosted cupcakes can be stored in an airtight container at room temperature for 2 days.
NOTE: in hot or humid climate, store them in the refrigerator.
In the Refrigerator
Store in an airtight container for up to 5 days.
In the Freezer
After fully cooled, the unfrosted cupcakes can be placed in an airtight container and stored in the freezer for up to 6 months.
More Lemon Recipes You’ll Love
- Lemon Cake Mix Cookies
- Lemon Cheesecake with Lemon Oreos Crust
- Lemon Pound Cake with Blueberry Swirl
- Luscious Lemon Pie (no bake)
- Nana’s Lemon Bars
Try these Cupcake Recipes too!
- Banana Cupcakes & Cream Cheese Buttercream Frosting
- 4th of July Cupcakes
- Ice Cream Cone Cupcakes for Easter
- Shortcut Margarita Cupcakes with Cream Cheese Lime Frosting
Lemon Cupcakes are moist, tangy and sweet!
Originally published: September 4, 2016