Lemon Pudding Cupcakes
Author: simply beautiful eating
Serves: 24
Ingredients
- 16 oz box lemon cake mix
- 3.4 oz box Hershey's white chocolate pudding mix (or lemon pudding mix)
- 1⅓ cups almond milk
- 3 extra large eggs
- ⅓ cup oil (I used jaxcocoglobal coconut oil)
Instructions
- Preheat oven to 350F. Line two 12 cup muffin tins with 24 paper cups. In a stand mixer with paddle attachment, place all ingredients in the bowl and mix on low speed for 30 seconds. Change setting to medium speed and mix for 2 minutes.
- Using an ice cream scoop, divide batter into 24 muffin cups. Bake for 18-22 minutes or until toothpick is inserted and comes out clean. Cool completely and frost with buttercream.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/06/20/lemon-pudding-cupcakes-with-blackberry-lavender-buttercream/