Our Favorite Easy Lemon Cupcakes

Preheat your oven to 350 degrees. (Take out your cream cheese and butter to soften to room temp for your frosting later... lay aside.)

Mix together:
•4 eggs
•1 package (2-layer size) lemon cake mix ( I like the Duncan Hines Supreme )
•1 package (4 serving size) instant lemon pudding mix
•3/4 cup water
•1/3 cup vegetable oil

 Bake at 350. Makes about a dozen and a half reg cupcakes. They take about twenty minutes, depending on your oven. Don't overbake them...you don't want them looking brown around the edges..just bake until a toothpick inserted in the center comes out clean. That way they will be nice and moist!  

After completely cool, frost with:

8 oz softened cream cheese

1/2  cup softened butter
2 drops of yellow food coloring (optional)

1 teas. of real lemon EXTRACT...NOT JUICE
1lb of powdered sugar... I start with this ant that's usually enough. Then I add a tiny bit of milk or half and half  until the right spreading consistancy ...if its to thin add sugar...too think a lil more milk or cream.

Pipe or spread the frosting on cupcakes ( I usually use way more than shown on this pic, you know what they say go big or go home ha.)  Top with large crystaline sugar, lemon candy or fresh lemon rind.

These cupcakes are really easy, super moist and yummy!