If you know me, or have read my blog, you know that I love all things EASY. What busy mom doesn’t, right? Well Cake Mix’s are my best friend. But I really don’t like them prepared the way the box tells me to do it. So I play around with the recipes a bit. This one was a winner. Lemon Chiffon Cupcakes with Lemon Glaze made with Lemon Greek Yogurt. Yum!
The batter turned out a little thicker than I expected. Sort of the consistency of frosting. These cupcakes are dense and very moist.
They do not bake up with a nice rounded top. They actually sink a little after cooling, which makes them the perfect cupcakes to use a glaze on. Some of them even shrunk a bit after cooking. But they are so good! No one will care that they all are not perfect looking.
Lemon Chiffon Cupcakes
- Â 1 box Duncan Hines or other brand Lemon Supreme Cake Mix (other cake mixes may yield different results)
- 2 eggs + 1 egg yolk
- 1 cup water
- 3/4 cup melted butter
- 1- 5.3 oz container Lemon Greek Yogurt
- 1- 3.4 oz Lemon or Vanilla Instant Pudding Mix Powder
Preheat oven to 350 degrees or if you are using a dark pan, 325 degrees. In a mixing bowl or stand mixer, add the cake mix & pudding mix and stir to combine. Add the cup of water, and melted butter and mix well. Add the two eggs and one egg yolk one at a time until well combined. Add the Lemon Greek Yogurt and mix on medium speed for 1-2 minutes, scraping side of bowl while mixing.
Add cupcake liners to a muffin tin and add about 3 tablespoons of mix to each liner. Bake for 15-18 minutes or until when pressed down in the middle lightly with your finger, the cake springs back up. Let cook completely on a wire rack.
Lemon Glaze
- 1- 1/4Â cups confectioners (powdered) sugar
- 2 teaspoons lemon juice
- 4-3 tablespoons milk or heavy cream
- Lemon Zest (optional)
- Blackberries for garnish (optional)
Stir together powdered sugar, lemon juice and enough milk or cream for desired glazing consistency in a small bowl. I made sure it was thick enough to spread and stay on the cupcake. Make sure you don’t make it too watery. You can add more powdered sugar if it gets too runny.
Frost the cupcakes and sprinkle lemon zest on the icing. Add a blackberry to the center and you’re done!
These would be the perfect cupcakes to brighten up any party with their fresh lemon flavor. We took these to a family party and they were a hit, especially with the Brother in Law who loves lemon! He took some home too!
Enjoy!
~Annette
Ingredients
- Lemon Chiffon Cupcakes
- 1 box Duncan Hines or other brand Lemon Supreme Cake Mix (other cake mixes may yield different results)
- 2 eggs + 1 egg yolk
- 1 cup water
- 3/4 cup melted butter
- 1- 5.3 oz container Lemon Greek Yogurt
- 1- 3.4 oz Lemon or Vanilla Instant Pudding Mix Powder
- Lemon Glaze
- 1- 1/4 cups confectioners (powdered) sugar
- 2 teaspoons lemon juice
- 4-3 tablespoons milk or heavy cream
- Lemon Zest (optional)
- Blackberries for garnish (optional)
Instructions
- Preheat oven to 350 degrees or if you are using a dark pan, 325 degrees. In a mixing bowl or stand mixer, add the cake mix & pudding mix and stir to combine. Add the cup of water, and melted butter and mix well. Add the two eggs and one egg yolk one at a time until well combined. Add the Lemon Greek Yogurt and mix on medium speed for 1-2 minutes, scraping side of bowl while mixing.
- Add cupcake liners to a muffin tin and add about 3 tablespoons of mix to each liner. Bake for 15-18 minutes or until when pressed down in the middle lightly with your finger, the cake springs back up. Let cook completely on a wire rack.
- Stir together powdered sugar, lemon juice and enough milk or cream for desired glazing consistency in a small bowl. I made sure it was thick enough to spread and stay on the cupcake. Make sure you don't make it too watery. You can add more powdered sugar if it gets too runny.
- Frost the cupcakes and sprinkle lemon zest on the icing. Add a blackberry to the center and you're done!
These are gorgeous and look delicious. My son loves to cook, and when he saw these on my screen, he said we have to try them this week. I love how you added the lemon zest on top.
Oh goodness these look so good! I love lemons and blackberries together. Pinning