Purchase two boxes of powdered sugar to get the 5 cups called for in this recipe.
1 (8-oz.) package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
5 cups powdered sugar
How to Make It
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 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.