Triple Lemon Cupcakes
My daughter wanted "extra lemony" cupcakes for her birthday. I couldn't find any recipes that came close to what she was describing so I decided to wing it. I've recently run across the idea of subbing lemon-lime soda for the water in the cupcakes. I'm going to try that next time. If you don't plan on piping the icing onto the cupcakes, you can probably half the icing recipe.
INGREDIENTS
Nutrition- 1(18 1/4 ounce) Betty Crocker Super Moist lemon cake mix
- 1 1⁄4cups water
- 1⁄3cup vegetable oil
- 3
- 2
Filling
- 1cup lemon curd (homemade or store bought)
Icing
- 1
- 1 1⁄2teaspoons lemon extract or 1 1/2 teaspoons clear vanilla extract
- 2
- 5cups powdered sugar
- 2 -3tablespoons milk
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DIRECTIONS
- Cupcakes: Heat oven to 350°F Line muffin pans with paper baking cups for cupcakes.
- Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide evenly among cupcakes (2/3 full).
- Bake for 21-26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
- Icing: Cream butter and then add lemon or vanilla extract and lemon zest.
- Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
- Assembly: Using a small paring knife. cut a small "cone" out of the top center of each cupcake. Partially fill the hole with lemon curd. Cut off the bottom portion of the cone and place the top back in the hole covering the lemon curd. (The "plug" should be level with the top of the cupcake.).
- Spread or pipe prepared icing onto each cupcake.
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