Ingredients

The following ingredients have 48 Servings
  • 3/4 cup vegetable oil
  • 2 cup sugar
  • 4 large eggs
  • 3 ounces lemon Jello gelatin
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh squeezed lemon juice (zest your lemon first for the frosting)
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 8 ounces cream cheese (softened)
  • 1/2 cup butter (softened)
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon extract
  • 4 cups confectioners' sugar (sifted)
  • 1 and 1/2 tablespoons whole milk (more if needed to thin the icing out)

Instruction

  • Preheat oven to 350 degrees F.
  • Place cupcake liners in muffin tins.
  • In the bowl, cream oil and sugar with a miser until fluffy.
  • Add eggs one at a time beating well after each addition.
  • In another bowl, combine dry gelatin, flour, baking powder and salt.
  • Add flour mixture and buttermilk alternately, beginning and ending with flour mixture. Mix until combined.
  • Add vanilla and lemon extract and lemon juice, stir to combine.
  • Using a 1 tablespoon spring release scoop, fill cupcakes with batter 2/3 full.
  • Bake 14 to 18 minutes or until wooden pick inserted in center of cupcake comes out clean.
  • Allow cupcake to cool completely then frost.