Lemon Cupcakes with Buttercream Frosting

The bright flavour of this moist lemon cupcake complements vanilla buttercream to create a sweet treat reminiscent of a sunny day.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Makes: 24 servings
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All You Need

  • 1 box (2-layer size) lemon cake mix
  • 1 box (102 g) instant vanilla pudding
  • 1 cup (250 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 4 large eggs
  • 2 lb (1 kg) icing sugar
  • 1 lb (500 g) unsalted butter, room temperature
  • 1/3 cup (75 mL) milk
  • 1 tbsp (15 mL) Club House Pure Vanilla Extract
  • Club House Food Colouring of choice
  • Cake Mate Rainbow Rounds


  1. Preheat oven to 350°F (180°C).

  2. In the bowl of an electric mixer fitted with the paddle attachment; beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2 to 3 minutes, or until well blended. Scrape the sides of the bowl and mix again until all ingredients are well incorporated.

  3. Line 2 cupcake pans with liners. Using an ice cream scoop or ¼ cup (50 mL) measuring cup, add one scoop of batter into each cupcake liner.

  4. Bake the cupcakes for 15-20 minutes, or until a wooden toothpick comes out clean. Remove the cupcakes from the oven and let them cool for at least 15 minutes before removing them from the tray. While cupcakes are cooling, prepare the frosting.

  5. Add icing sugar, butter, milk and vanilla to a mixer bowl and using a paddle attachment, blend well together, about 2 minutes or until the icing is light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add food colouring if desired and mix slowly until well blended.

  6. When cupcakes are completely cooled, fill a pastry bag fitted with a 2D piping tip, and starting at the centre, pipe the icing in a circular motion onto the cupcake. Immediately sprinkle Cake Mate Rainbow rounds onto the icing. Serve as is or top with sweet Easter decorations.


Need a little inspiration? We’re ready with a few suggestions.