Summer just brings out the lemon flavor cravings in so many and what better way to have that lemon craving than with a lemon cupcake. A recipe was sent to me that had homemade lemon curd dolloped (that word always reminds me of Daisy Sour Cream, if you have seen their commercials you will get that) into a homemade lemon cake batter. Because so many of you have told me that you want fast, easy and quick recipes I came up with one that tastes almost identical to the homemade version, so you can be on your way to the porch with a glass of tea and a lemon cupcake much quicker.
1 Duncan Hines Lemon Cake Mix
1 jar of Lemon Curd (It is on the isle by the pie fillings in the grocery store)
1 box of powdered sugar (3 1/2 cups)
1 stick of butter, at room temp
1 (8 oz) softened cream cheese
1/3 cup whipping cream (or you can use just regular milk if desired)
1 teas vanilla
Mix the DH cake mix according to directions on box. To get a softer texture, substitute milk for the water. Pour 1/3 cup batter into paper lined muffin pans. Spoon 1 tables lemon curd on batter. Using a cereal spoon (just a regular teaspoon you eat with, not a soup spoon) place about 2 spoonfuls of batter on top of lemon curd. (Just being sure that the lemon curd is completely covered). Bake as directed on box of cake mix for cupcakes. Do not over bake. Take out of pan to cool. This should make about 24 cupcakes.
When completely cool, top with frosting:
Mix all frosting ingredients together, adding the whipping cream or milk, a tablespoon at a time. You might need a little more or little less, but use as much as necessary to get frosting to where it is spreadable. Sprinkle with yellow colored sugar. Simply divine.