Tripple Lemon Cupcakes with Tart Lemon Icing and Lemon Butter Frosting

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Note

This is one of my cherished cake recipes that was given to me in 1996 by a fellow co-worker's mother. He claimed it was the "best lemon cake ever!" so I naturally asked for the recipe and it has been one of my go-to lemon cake for years. People who really like lemony desserts, love this cake with it fresh lemon icing that is pour over the cake or cupcakes and is simply absorbed into the cake producing a slightly dry crackly crust on top when it has dried. I sift confectioners sugar over the cake for finishing, or you can add a fresh berries, as well. It's a bit of a "cheater cake recipe" as a box cake mix is the main ingredient, but it's very moist and lemony and most of us don't eat cake everyday, or do they?  I will have to experiment with my scratch lemon chiffon cake recipe and will let you know how it come out. I added lemon butter frosting to my cupcakes as a friend had a birthday today and I make this cupcake bouquet for her. 

Directions

Step 1	Preheat the oven to 350 degrees (180 C). Butter a 9x2x13 glass baking pan or prepared cupcake tins. Makes 24 cupcakes.
Step 2	Whisk together the eggs, water and oil. Blend well.
Step 3	Add the cake mix to egg mixture and combine thoroughly. Add the vanilla.
Step 4	Add the pudding mix, blend well and quickly pour the batter into the cupcake pan or buttered cake pan. I used a 16 scoop for 2/3 cup filled. (Always add the jello mix last and be ready to place the batter into the oven as the batter will begin to solidify.)
Icing
Step 5	Bake for 35 minutes. Turn off the oven and leave the cake in the oven for an additional 5 minutes.
Step 6	While the cake is baking combine 2 cups of powdered sugar with the juice of 2 lemons and 2 tablespoons of oil. Mix well until smooth and there are no lumps.
Step 7	When the cupcakes have been removed from the oven, use a fork to carefully poke wholes on the top of each cupcake. Pour approximately 1-2 teaspoons of icing over each cupcake. The icing will absorb into the cupcake for a rich added tartness. Frosts 24 cupcakes. Lemon Butter Frosting 3 cups of confectioners sugar, sifted. 12 tablespoons of softened salted butter (or unsalted) 2-3 tablespoons of fresh lemon juice Place all ingredients into a large bowl and mix with a hand mixer or with the whisk attachment of a stand mixer.
Making the bouquet
Step 8
Step 9	Choose a container of choice and place a styrofoam ball or cake form into your container and place skewers or toothpicks (two tooth picks for each cupcake, in the syrofoam.
Step 10	Place green tissue paper around the edges of the container for the look of green leafs. Add green tissue over the toothpick area, as well, pushing the paper down between each pick to cover styrofoam.
Step 11	Leaves: Cut several squares of light green tissue paper and fold four times, then fold two corners together making a triangle. Cut a leaf shape, cutting at folded end and ending at the corner.
Step 12	Cutting Leaves.
Step 13	Leaf.
Step 14	With a pencil or narrow tool, push the leaf into spaces between the cupcakes.
Step 15	Voila!