Lemon Drop Cupcake

Makes 7 dozen cupcakes


  • 5 lb (full box) Krusteaz Professional® Lemon Cake Mix 732-0420
  • 52 fl oz (6 1/2 cups) water, divided
  • 2 tablespoons grated lemon zest
  • 5 lb (full box) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800
  • 12 fl oz (1 1/2 cups) fresh lemon juice
  • 1 tablespoon lemon extract
  • 3-4 drops yellow food coloring (or to desired color)


  1. For cupcakes, place 20 oz (2 1/2 cups) water, Krusteaz Professional Lemon Cake Mix and lemon zest in mixer bowl.
  2. Using a paddle, mix on medium speed 3 minutes.
  3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.
  4. Continue to mix on low speed 2 minutes.
  5. Using a #20 scoop, scale batter into paper-lined muffin pans.
  6. For convection oven, bake at 300°F 15-20 minutes; for standard oven, bake at 350°F 15-20 minutes. Cool completely.
  7. For icing, place Krusteaz Professional Vanilla Creme Icing Mix, lemon juice and lemon extract in separate mixer bowl.
  8. Using a paddle, mix on low speed 1 minute or until smooth. Scrape bowl and paddle.
  9. Add food coloring. Change to medium speed and mix 5 minutes or until light and fluffy.
  10. Ice cooled cupcakes. Garnish with additional lemon zest, if desired.
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