Yesterday I took these cupcakes to my MOPS moms and they all loved them. (Of course, being moms of preschoolers, they would love whatever that was set in front of them as long as they didn’t have to cook it). Several have emailed me and ask for the recipe and then when I took more of them last night to Bible Study, the ladies absolutely loved them. They are so easy, yet taste and look like you spent all day.
1 Duncan Hines Lemon Cake mix
1 jar of lemon curd (or you can make a package of lemon pudding and pie filling if you can’t find the lemon curd in your grocery) Just make sure that if you make your own lemon curd using the jello, you allow it to thicken and cool completely before using in the cupcake batter.
Mix cake mix according to directions. Using paper liners, place 24 liners in cupcake holders. Place about 1 tables of lemon cake batter in each liner. Place about 1 tablespoon of lemon curd over batter. Then pour about 2 tables cake mix batter over curd, being sure that curd is completely covered. Bake according to directions on box. Cook cupcakes completely.
Another option is just bake the cupcakes according to directions on box without the filling and when they are cool, insert curd into middle of cupcake with the tip which allows you to insert it into cupcake.
Frost* with the following:
1 box of powdered sugar
1 stick softened butter
1 teas lemon extract
1/3 cup whipping cream or milk (add this liquid a little at a time, as it might not all be required to get frosting to spreading consistency, may need a little more also)