These lemon cupcakes are a great way to have a handy dessert that won’t make a mess. Plus, the taste is out of this world good!
You can make your cupcakes from scratch or use a mix , I would choose either a lemon or vanilla mix. The frosting is out of this world good. It has the perfect lemon flavor. I got the kids involved in making the fondant decoration, they had a blast helping out. The reward was getting to eat a cupcake after we were done.
These lemon cupcakes are delicious and easy to make!
- Cake mix + all the ingredients to make it I would use either lemon or vanilla
- 1 large lemon
- 2 sticks butter, softened
- 4 cups icing sugar
- 4-5 tbsp milk
- 6-7 oz. yellow fondant
- 3-4 oz. white fondant
Prepare your cake mix according to mix’s directions. Cut lemon in half.
Once your batter is mixed, grate lemon zest into the batter from one half of your lemon.
Place into lined muffin tin and bake according to directions. Most cake mixes make 24 cupcakes.
Allow the cupcakes to cool before decorating.
Next, prepare your buttercream: in a stand mixer, beat together butter, icing sugar and milk. Start on slow speed and gradually increase to high.
Once all the ingredients are well-combined, grate the other half of your lemon into your buttercream.
Scoop buttercream into an icing bag, using Wilton tip 1M. Frost each cupcake.
Roll your yellow fondant into a cylinder, about 1.5 inches in diameter and about 8-9 inches in length.
Using a paring knife, cut out 24 thick circles from your fondant cylinder: each one being about 1/3 of an inch in thickness. Alternatively, you could use a cookie cutter to get these circles, but this is assuming you do not have a cookie cutter this size.
Roll 24 small spheres out of your white fondant and flatten each one.
Cut each white circle into quarters and place each piece on your yellow fondant discs. Press each white fondant quarter until it looks smooth.
Place one fondant “lemon slice” on top of each cupcake. Serve and enjoy!
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