Lemon Pudding Poke Cupcakes With Lemon Cream Cheese Frosting Recipes

THE MOST SCRUMPTIOUS POKE CAKE LEMON CUPCAKES

Steps:

• Pre-heat oven to 350° and prepare muffin tin by adding cupcake liners.
• Mix cake mix and instant pudding mix together in large mixing bowl.
• Add eggs and water, beating for 2 minutes.
• Add canola oil and beat for another 2 minutes.
• Pour batter into cupcake liners.
• Bake at 350° for about 20-25 minutes. Insert toothpick in center of cupcake/s to make sure they're baked through before removing from oven.
• While the cupcakes are baking, mix up the icing.
• When the cupcakes are done and while still hot, prick with a fork all over; spoon or brush on the icing.
• Let cool somewhat; then serve and enjoy!

LEMON PUDDING POKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 and line 24 muffin tins with liners.
• Make cupcakes according to box instructions, and bake accordingly. Let cupcakes cool.
• Remove cupcakes from the tin and set them out on a cookie sheet or plate.
• Poke several holes in cupcakes with the end of a wooden spoon. The larger the holes the better.
• Work quickly for the next step: Mix dry pudding with 2 cups of milk in a bowl with a pour spout. Pour over each individual cupcake, ensuring you don't drown it in pudding mix but also working quickly enough before the pudding starts to thicken. Reserve the rest in the fridge until later.
• Place cupcakes in the fridge to set up for about 30 minutes.
• Take the remaining lemon pudding and spread a small layer onto each cupcake with a knife. Like you would with frosting.
• To make the cream cheese frosting, beat together cream cheese, butter, milk, and lemon juice in a medium bowl. Mix in powdered sugar until the desired frosting consistency is reached. I used about 3 cups for medium-density frosting.
• Pipe on the cream cheese frosting onto each cupcake, and top with a sprinkle of lemon zest.

LEMON-CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350 degrees F.
• Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.