1. Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice and vanilla, beating just until blended. Gradually add powdered sugar, beating at low speed until blended.
Lemon Curd-Filled Angel Food Cupcakes: Prepare recipe as directed through Step 3. Arrange 12 (2 1/2- x 2-inch) muffin-size paper baking molds* on an aluminum foil-lined baking sheet; spoon batter into baking molds, filling almost completely full. Bake at 375º for 17 to 19 minutes or until a long wooden pick inserted in centers comes out clean. Transfer to a wire rack, and cool completely (about 1 hour). Make a small hole in top of each cupcake using the handle of a wooden spoon. Spoon Lemon Curd Filling into a zip-top plastic freezer bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling into each cupcake. Spread Cream Cheese Frosting on tops of cupcakes. Garnish, if desired.
Makes 12 cupcakes. Prep: 30 min., Bake: 17 min., Cool: 1 hr.
*15 jumbo aluminum foil baking cups may be substituted. Place baking cups directly on an aluminum foil-lined baking sheet; fill cups, and proceed as directed.
Note: For testing purposes only, we used mini round pans and Reynolds Jumbo Baking Cups.
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