Copycat Starbucks Lemon Cake Pop Recipe is bursting with lemon flavor. Each cake pop is coated in candy melts and topped with sprinkles for a decadent treat.

Starbucks lemon cake pops displayed in a stand.
Want to save this recipe?

If you love Starbucks Lemon Loaf Recipe, this is a must try recipe. These bite size cake pops are so fun to make and eat. The recipe starts with a boxed cake, but no one will ever guess.

The inside is so moist and delicious. This will definitely be a crowd pleaser.

We have a blast making cake pops and also enjoy making Copycat Starbucks Cake Pops Recipe and Starbucks Chocolate Cake Pops . The kids also like Starbucks Pumpkin Scones Recipe.

Why We love This Recipe

It’s the perfect dessert to enjoy at home and save money. Anyone can easily make this for the perfect copycat Starbucks recipe. The savings will add up!

Ingredients

Ingredients for Starbucks lemon cake pops - white cake mix, cream cheese, butter, powdered sugar, cake pop sticks, sprinkles.
  • Classic white cake mix. Plus, ingredients to prepare the cake based on the package instructions.
  • Cream Cheese. Softened at room temperature.
  • Butter. Softened at room temperature.
  • Confectioners Sugar. Sift until the lumps are removed.
  • Cake Pop Sticks or Lollipop Sticks. Either option will work.
  • Sugar Sprinkles. This type of sprinkles is perfect for these copycat cake pops.

Find the complete ingredients for this recipe at the bottom of the page.

Variations

  • Dip in white candy melts and top with yellow sprinkles or drizzle yellow candy melts on top.
  • You can utilize different types of sprinkles to match various occasions and holidays.
  • Gold baking dust sprinkled on top adds a touch of elegance to the cake pops.

How to make Starbucks Lemon Cake Pop

  • Step 1. First, make the cake batter and pour into cake pans. Bake in the oven according to box instructions. Then let the cake mixture cool at room temperature.
Mixing bowl with cream cheese and butter.

Step 2. While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese, butter and lemon extract until the mixture is fluffy. Then slowly add in the confectioners’ sugar until combined.

Cake mix crumbled in a bowl.

Step 3. Let the cake cool and then crumble. Remove the brown outside layer from the cake and throw it away.  Crumble the remaining cake into a large bowl. Add the frosting to crumbled cake and stir everything together until well combined. Then slowly continue to add more frosting until you are able to roll the mixture into balls and they stay intact. 

Cake balls scooped and placed on a baking sheet.

Step 4. Form the cake balls and place on a lined baking sheet. I used a cookie scoop to make sure that each one is the same size.

Cake pop sticks dipped into melted candy melts and inserted into cake ball.

Step 5. Melt the candy coating in a small microwave safe bowl and microwave for 30 second intervals. Continue to heat in intervals until the candy melts are fully melted. You can also use a double boiler. Dip each cake pop stick into the yellow melted chocolate. Then place into the cake balls about halfway thru the balls.  Place in the freezer for 10-15 minutes.

Cake pops coated.

Step 6. After the cake pops have been in the freezer, dip each cake pop into the melted candy melts. Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl with a fork.

Cake Pops in Styrofoam block.

Step 7. Then place the stick of cake pops in a block of Styrofoam while the candy dries and solidifies.  Add the sprinkles immediately before the candy dries or they won’t stick.

FAQs

How to store lemon Starbucks cake pops?

Since the cake pops have cream cheese frosting in them, they need to be refrigerated. They can be stored up to 3 days in the fridge.

You can also freeze these up to 6 weeks. Ensure the cake pops are completely cool prior to freezing. Then place inside an airtight freezer container.

Can you make in advance?

Save time and make these up to 2 days before the party. Refrigerate and serve when ready.

This is an effortless way to save time prior to parties and events.

Expert Tips

  • Boxed Cake Mix. Substitute lemon cake mix for even more lemon flavor.
  • Frosting. Feel free to swap the homemade frosting for store bought. You can also use vanilla frosting instead of cream cheese.
  • Coating. Use white chocolate for dipping the cake pops instead of candy melts.
  • Lemon. Add lemon zest or lemon juice instead of lemon extract in the frosting.

More easy Cake pop recipes

Make Starbucks Lemon Cake Pop Recipe for a tasty treat. Then leave a comment and star recipe rating.

Starbucks Lemon Cake Pops

4.69 from 16 votes
Copycat Starbucks lemon cake pop recipe is bursting with lemon flavor. Each cake pop is coated in candy melts and topped with sprinkles for a decadent treat.
Prep Time 15 minutes
Cook Time 25 minutes
Freeze 15 minutes
Total Time 55 minutes
Servings 24
Cuisine American
Course Dessert
Calories 286

Ingredients

  • 1 box classic white cake mix
  • Ingredients to prepare the cake based on the package instructions
  • 8 oz Cream Cheese softened at room temperature
  • 1 cup Butter softened at room temperature
  • 2 tsp Lemon Extract
  • 3.5 cups Confectioners Sugar
  • 24-36 Cake Pop Sticks or Lollipop Sticks
  • 12 oz Yellow Candy Melts
  • Sugar Sprinkles
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

  • Make cake and bake according to box instructions. Then let the cake cool at room temperature.
  • While the cake is cooling, prepare the frosting.
  • In a large bowl, beat together the cream cheese, butter and lemon extract until the mixture is fluffy.
  • Then slowly add in the confectioners sugar until it’s combined and creamy.
  • Remove the cake from the pan.  Remove the brown outside layer from the cake and throw it away.  Crumble up the remaining cake into a large bowl.
  • Add approximately 2/3 frosting to your crumbled cake and stir everything together until well combined. Then slowly continue to add more frosting until you are able to roll the mixture into balls and they stay intact.  You want to add just enough frosting as needed to form balls or the cake balls will be mushy.
  • Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
  • Put the yellow candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
  • Dip each cake pop stick into the yellow melted candy and then place them into the cake balls about halfway thru the balls.  Then place in the freezer for 10-15 minutes.
  • After the cake pops, it has been in the freezer.  Dip each cake pop into the melted candy melts (you may need to remelt if it has solidified some).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.
  • Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies.  Add the sprinkles immediately before the candy dries.
  • Continue until all the cake pops have been covered.  Once all the cake pops are dry, they are ready to serve and enjoy!

Nutrition Facts

Calories 286kcal, Carbohydrates 39g, Protein 2g, Fat 14g, Saturated Fat 9g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 1g, Cholesterol 44mg, Sodium 252mg, Potassium 34mg, Fiber 1g, Sugar 30g, Vitamin A 383IU, Calcium 61mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating