I don’t know why I am on such a sweets kick but I am. I found this recipe in the Cake Mix Doctor Cupcakes book. They were mini-cupcakes in the book but I made regular-sized ones. The minis would be great for a shower or tea party and I like these for an Easter dessert.
As per my usual, they were easy to make. I used Dickinson’s Lemon Curd but you could make your own if you wanted too.
Lemon Curd Cupcakes
I box lemon cake mix
1/ 1/3 cups water
1/3 cup lemon curd
1/3 cup vegetable oil
3 large eggs
1 cup whipping cream, chilled
1 tbsp confectioner’s sugar
1/3 to 1/2 lemon curd (I used the rest of the jar because I LOVE lemon)
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 plans from oven and place pans on wire rack to cool for 5 minutes. Then take the cupcakes out the pan carefully and let cool in 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.
Makes 24 regular cupcakes or 4 dozen mini cupcakes.