For the cupcakes:
1 box lemon cake mix
1 cup buttermilk
1/2 cup oil
4 large eggs
Combine all and bake in mini cupcake pan according to directions on cake box. Cool on rack and then put in freezer for 30 minutes.
When cupcakes are done freezing, use a lemon baller to scoop a small amount of cake from the tops of cupcakes. Fill with lemon curd. I just put it in a ziplock and cut off the corner.
Frosting:
1 teaspoon fresh lemon rind, grated
3 tablespoons butter
3 cups confectioners' sugar, sifted
2 tablespoons lemon juice
Whip all ingredients together until light and fluffy. Pipe on top of cupcakes, covering the lemon curd completely. Enjoy!
4 comments:
what kind of lemon curd did you get and what store did you get it? i bought some (i can't remember where) a while back and it was gross!
I usually use lemon curd (can't remember which brand) but I couldn't find it at Target so I just used lemon pie filling and it seemed to work fine! You can also make your own lemon curd which I've done before.
i used lemon pie filling and it was perfect! thank you!
The kids and I made these today. They're melt in your mouth delicious! My mother in law is a lemon fanatic, next time she's here I'll surprise her with these :)
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