Tuesday, March 6, 2012

Citrus Cream Cupcakes

OHHHHHH man. I haven't made these in a while, and they were looooooooonnnnnnnnggg over due! These little yum yums are delightful!
A touch of citrus...
A touch of cream....
mouthful of GOODNESS
What you need:
1 pkg.  yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups  Sour Cream, divided
3/4 cup water
1/4 cup oil
3 eggs
2 Tbsp. orange zest
1/4 cup powdered sugar
1 tub   COOL WHIP, thawed
1 can (11 oz.) mandarin oranges, drained
What you do:

-HEAT oven to 350°F.

-BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest in large bowl with mixer on low speed 1 min.; scrape bowl. Beat on medium speed 2 min. Pour into lined cupcake pan

-BAKE as directed on box for cupcakes or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.  Gently remove pans. Cool cupcakes completely.

-BEAT remaining sour cream and powdered sugar in large bowl with whisk until well blended. Stir in COOL WHIP.

-Ice cupcakes and garnish with mandarin oranges. (I put my topping in a ziploc, snip off the tip, and squeeze out my icing onto  the cupcakes. Makes it a quick process!) Keep refrigerated.

-makes 24 cupcakes

These are great for spring and summer!



Katharin said...

I had a hunch you were responsible for those. They were delish! Just enough citrus to be oh so yummy!

tiptop2 said...

They look really Light and Yummy! I feel confident I COULD NOT stop with JUST ONE!!

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