Lemon Curd Cupcakes

READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • Cupcakes
  • i box lemon cake mix (18.25 oz)
  • 1 13
    cups water
  • 13
    cup lemon curd
  • 13
    cup vegetable oil
  • 3
    large eggs
  • Lemony Cream
  • 1
    cup whipping cream, chilled
  • 13 - 12
    cup lemon curd (I used the rest of the jar because I LOVE lemon)
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DIRECTIONS

  • Heat oven to 350º.
  • 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).
  • Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
  • Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
  • Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
  • Remove pans from oven and place pans on wire rack to cool for 5 minutes.
  • Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
  • Prepare Lemony Cream.
  • 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.
  • Stop beating and add the sugar.
  • Beat again until stiff peaks form.
  • With a spatula, gently fold in the lemon curd.
  • Use right away or chill for up to 8 hours before using.
  • Frost cupcakes with the lemony cream covering the top of the cupcake completely.
  • Top with slivered strawberries or raspberries or blueberries if desired.
  • Store in the refrigerator for up to 3 days.
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