Incredibly easy Lemon Pudding Cupcakes are moist and delicious! Topped with a creamy, light lemon frosting, you’ll love sinking your teeth into one of these cupcakes!
I’m kind of obsessed with pudding cupcakes. You may remember these Banana Pudding Cupcakes. They were the first to appear on the blog, and they are still a delicious choice. Or give our chocolate pudding cupcakes a try next!
Why this Recipe Works
If you’re looking for something sweet, but light, at the end of the day…look no further.
- Made with instant pudding mix. The pudding makes the cupcakes extremely moist and soft.
- Cake mix cupcake recipe. A simple box of white cake mix provides the foundation for these cupcakes–then you add the citrus twist!
- Magical citrus flavor. The lemon taste is bright and aromatic without being overpowering.
- Only 7 ingredients! And everything is easy find at your grocery store.
- Lemon frosting. This frosting adds a light, creamy finish to the soft lemon cupcakes. We used our favorite lemon whipped cream frosting.
I then moved on to Watergate Pudding Cupcakes, filled with pistachio pudding. Quite possibly one of my favorite desserts ever!
And don’t forget to try our easy, no bake lemon lush too. Layers cheesecake, lemon pudding, and more!
Ingredient Notes
Depending on what type of frosting you choose, the cupcakes are 5 easy ingredients!
- White cake mix. Any brand of a standard 15.25 ounce boxed mix works perfectly.
- Lemon lime soda. Sprite, Sierra Mist, 7UP or your favorite generic soda are all great choices.
- Oil. Vegetable oil is what we opt for, but canola or another light oil would work well too.
- Lemon pudding mix. This adds the bulk of the lemon flavor to the cupcakes. Do not make the pudding before adding to the recipe–just use the powder mix!
- Eggs
Easy Instructions
- Make the cupcake batter. Combine the boxed white cake mix with vegetable oil, eggs, lemon-lime soda and lemon pudding mix.
- Fill cupcake tin. Scoop the batter into cavities of a lined cupcake pan.
- Bake & Cool. Bake for 20 minutes and let cool completely.
- Add frosting. Pipe on your favorite frosting! Chill Lemon Pudding Cupcakes until ready to eat!
Tips and Tricks
- Serve COLD. Lemon Pudding Cupcakes taste amazing fresh from the fridge!
- Storing. These cupcakes can be stored covered in the refrigerator for up to 3 days.
- Filling cupcake tin. Make sure to only fill each cupcake liner about 2/3 of the way full. This prevents the tops from bubbling over and creating a dome top.
- Change up the frosting. While we love using a stabilized whipped cream for the frosting (with lemon), any frosting will be delicious. A tangy sour cream frosting would taste amazing, or our creamy lemon buttercream frosting would work great too.
- More Lemon. Love lemon treats? Try our lemon bars or lemon brownies next!
Recipe FAQs
Instant Lemon Pudding mix will work best. You’re just using the powder mix (not making the actual pudding.
Yes, fresh whipped cream would be a tasty substitute instead of the frosting!
Lemon Pudding Cupcakes can be frozen before adding the whipped cream frosting. Store unfrosted in a heavy freezer bag for up to 2 months. Add the frosting to thawed cupcakes before serving.
You can use a cookie scoop to u0022dollopu0022 the cupcakes, or use a frosting bag to create a pretty swirl.
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Lemon Pudding Cupcakes
Ingredients
For the cupcakes:
- 1 box white cake mix
- 1 cup vegetable oil
- 1 package lemon pudding mix 3 oz
- 1 cup lemon lime soda
- 3 large eggs
For the frosting:
- See notes below**
Instructions
- Preheat oven to 350°F. Line cupcake pan with paper cupcake liners. Set aside.
- In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and lemon lime soda. Beat until light and fluffy (about two minutes).
- Using a large metal scoop (3 Tablespoons), fill cupcake liners about 2/3 full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
- For the frosting, we used our favorite lemon whipped cream frosting recipe.
Notes
- Serve COLD. Lemon Pudding Cupcakes taste amazing fresh from the fridge!
- Storing. These cupcakes can be stored covered in the refrigerator for up to 3 days.
- Filling cupcake tin. Make sure to only fill each cupcake liner about 2/3 of the way full. This prevents the tops from bubbling over and creating a dome top.
- Change up the frosting. While we love using a stabilized whipped cream for the frosting (with lemon), any frosting will be delicious. A tangy sour cream frosting would taste amazing, or our creamy lemon buttercream frosting would work great too.
Nutrition
Light, airy and perfectly lemony! Lemon Pudding Cupcakes are a quick and easy treat that everyone will rave over.
The best I have ever made.
Could you use seedless raspberry jam in the frosting? I love the raspberry/lemon combination.
yum… you made such a wow recipe. I know to make whipped cream so I am going to make this tomorrow only. I am sure my family will love to eat this pudding.
I want to make these, but am wondering if I can use whipped heavy cream or do I need to use the Cool whip?
You can totally make your own homemade whipped cream 🙂
I love how light and fluffy these cupcakes are with the pudding mix added in! It’s my favorite way to make cupcakes and cakes from a mix too!
You had me at lemon. Then again at pudding. Love the simplicity of these sweet little cupcakes. The piped rosette swirl on top is seriously perfect too! 🙂
I love lemon desserts this time of year! The lemon curd in the frosting sounds so good!
Yum!!! Is the pudding instant you use or regular pudding mix? Planning to make these this weekend!
I couldn’t find instant lemon pudding, so this is the cook and serve pudding.
G
Question — the lemon cupcakes -/ in the frosting do u make the lemon pie filling or just put one cup of the contents of the box. Confused.
The lemon pie filling comes in a can, or you can use lemon curd.
I’m in the uk what would u use for the lemon mix
These sound delicious and I love the bright vibrant color!!
Fabulous cupcakes; and I LOVE your nail polish!