First things first, I’m definitely no Betty Crocker or Martha Stewart, nor am I the originator of this bomb recipe, I’m just a wanna be wifey type trying to bring an impressive dessert everyone will love to a party! This is pretty much like a hand me down recipe, I first saw the idea/recipe on TSC, who researched it after the episode on KUWTK of Kris challenging Khloe to a bake off (Kris won, btw). As TSC said it would be, it was an absolute hit at every holiday party I attended & brought this desert to! This recipe isn’t an exact replica of how Kris makes her famous lemon bunt cake or the recipe on TSC, this is my little GGD twist. I honestly think it’s the glazing technique that really makes these cupcakes stand apart. It’s all in the glaze, baby, lots & lots of glaze. You can easily convert this recipe into bunt cake form, to true Kris Jenner fashion, or you can do a cupcake situation GGD style, which I think is sooo much easier. This is definitely the perfect recipe for the girl on the go who doesn’t have time to gather & shop for a bazillion ingredients together for a home made recipe, let alone slave in the kitchen, but will still get everyone’s mouth-watering & reaching for another, without having to know you whipped it up straight out of a box!
- 1 Box Moist Lemon Cake Mix
- 1 Box Lemon Pudding
- 3 Eggs
- 1/3 Cup Vegetable Oil
- 1 Cup Water
- 3 Lemons
- 1 Box Powdered sugar
- PAM non-stick cooking spray
- 24 Cupcake liners
- 1 Cream Cheese Frosting tub
Mix dry ingredients together first, then add wet ingredients. This is very easy to mix with a cake mixer, highly recommend using one on med-high speed, if you don’t have a cake mixer- it’s cool, you can just stir & mix the ingredients together with a spatula. Do note: stirring by hand, is quite the arm work out. So if you wanna skip arm day at the gym, whip this cake up with your hands, LOL. Spray your cupcake pan with lots of PAM, I highly recommend using cup cake liners, this makes the whole non-stick situation even easier.
This recipe, if done right, make about 24 cupcakes, or one large bunt cake. Because the thought of flipping over a bunt cake & having a piece stick or crumble off, gives me major anxiety (perfectionist probs), cupcakes are the easiest bet. You’re able to eat & taste test or toss any that come out deformed, or lop sided, etc, etc. It’s also more serving friendly, no cutting the cake necessary.
- Preheat your oven to 350 degrees.
- Spray pam non stick spray all over your cupcake pans, line the cupcake pans, & add in the baking lemon cake mix. I don’t fill the mix all the way to the top of the liner (lesson learned from first round of baking), the pudding mix make the cupcakes rise & become extra fluffy, so i leave at least 1-2inches of space between the batter in the cupcake pan to the top of the cupcake liner. This ensures the cupcakes rise to the perfect size, meeting the top of the liner & not over flowing!
- Bake the cupcakes at 350 degrees for 20min. This is the perfect bake time, the cupcakes are usually ready & not over cooked, still very moist on the inside. How I test if the cupcakes are ready, is I take a long tooth pick, poke a hole in the middle of the cupcake & pull the stick out, if the stick comes out easily & clean- that’s how you know they’re ready. If the stick comes out with chunks of cake batter stuck to it, it needs to be baked a little longer. Don’t worry about the hole in the cupcake, we’ll be making lots more of those later.
The Glaze. Squeeze all 3 lemons of as much of their juices possible, into a mixing bowl. Start to pour in 3-4 table spoons of powder sugar, & whisk away. There’s no real science to this as far as measuring goes, I just keep adding powdered sugar in, whisking, & taste testing to see how tart or sweet the glaze is getting. I personally like my glaze equally sweet as to tartness. If you like it more tart, add less sugar to lemon juice ratio. If you have a sweet tooth, add more powdered sugar than lemon juice. It’s that simple. Refrigerate the glaze which the cupcakes bake, this will thicken the glaze a little.
The Glaze Technique. I truly feel like this is the make or break part of the recipe, I mean besides not burning the cupcakes. This glaze technique is really what will set these little cute cakes apart. After removing your freshly cooked cupcakes from the oven & setting them out to cool- use a long tooth pick to poke holes in each cupcake. I usually poke 10 or more tiny holes in each cupcake. Then I spoon drizzle the lemon glaze on top of each cupcake. One spoonful of glaze on each cupcake should do the trick. I let them set, absorb the glaze, & in about 20min or so, I poke holes again in each cake, & glaze again! This ensure the sweet & tart glaze penetrates deep into the middle of the cupcake making them extra moist & flavorful. You can even glaze a third time if you wanna get really fancy. After the cupcakes are cooled & glazed over, I frost them with cream cheese frosting. Kris’ recipe settles for just the glaze, but how can you have cupcakes with no frosting?! Not to mention we needs to aesthetically cover the million little holes we made in the cupcakes. Cream cheese frosting just add’s that extra special something to the lemon vibes we have going on. Last but not least, after the frosting has settled on the cupcakes for a few minutes, I pour another spoonful of glaze onto the frosted cupcakes. I told you, it’s all about the GLAZE.
& Viola! You’ve got your lemon cakes in hand & a dessert recipe with an admirable reputation to boot. You can thank me later, Oh & thank Kris Jenner too. If you recreate & make this lemon cupcake dessert, please tag me @GlowGetterDiaries + @KrisJenner in a posts of them! I hope you enjoyed this highly requested lemon cupcake recipe, I know the instructions in this blog post are ‘lengthy’ but it’s because I’ve gotten so many in depth questions about how to make these & I truly feel it’s all with love & that extra finesse that makes these cupcakes such a hit! It really is so easy to make & takes about an hour to whip it all together. Enjoy!