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    You are in: Home / Recipes / Lemon Curd Cupcakes Recipe
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    Lemon Curd Cupcakes

    Lemon Curd Cupcakes. Photo by Lvs2Cook

    1/1 Photo of Lemon Curd Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Lvs2Cook's Note:

    Cute, lemony cupcakes. These are easy to make since they start with a cake mix. The recipe makes 24 regular cupcakes or 48 mini cupcakes. I usually use Dickinson's Lemon Curd.

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    Ingredients:

    Yield:

    regular ...

    Units: US | Metric

    Cupcakes

    • i box lemon cake mix (18.25 oz)
    • 1 1/3 cups water
    • 1/3 cup lemon curd
    • 1/3 cup vegetable oil
    • 3 large eggs

    Lemony Cream

    • 1 cup whipping cream, chilled
    • 1 tablespoon confectioners' sugar
    • 1/3-1/2 cup lemon curd (I used the rest of the jar because I LOVE lemon)

    Directions:

    1. 1
      Heat oven to 350º.
    2. 2
      Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan).
    3. 3
      Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
    4. 4
      Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
    5. 5
      Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
    6. 6
      Remove pans from oven and place pans on wire rack to cool for 5 minutes.
    7. 7
      Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
    8. 8
      Prepare Lemony Cream.
    9. 9
      Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
    10. 10
      Stop beating and add the sugar.
    11. 11
      Beat again until stiff peaks form.
    12. 12
      With a spatula, gently fold in the lemon curd.
    13. 13
      Use right away or chill for up to 8 hours before using.
    14. 14
      Frost cupcakes with the lemony cream covering the top of the cupcake completely.
    15. 15
      Top with slivered strawberries or raspberries or blueberries if desired.
    16. 16
      Store in the refrigerator for up to 3 days.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Curd Cupcakes

    Serving Size: 1 (785 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 71.1
     
    Calories from Fat 65
    92%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.8 g
    14%
    Cholesterol 36.8 mg
    12%
    Sodium 13.0 mg
    0%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    lemon curd

    lemon curd

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