Double-Lemon Cupcakes

recipe
The decadent cream cheese glaze atop these little treats offers the perfect balance to their tart lemon curd filling.
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Yield:

33 servings (serving size: 1 cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 161
Caloriesfromfat 6 %
Fat 1.1 g
Satfat 0.5 g
Protein 1.6 g
Carbohydrate 37.4 g
Fiber 2 g
Cholesterol 15 mg
Iron 0.1 mg
Sodium 132 mg
Calcium 23 mg

Ingredients

1 (16-ounce) package angel food cake mix
1 teaspoon vanilla extract
2 cups lemon curd
Grated fresh lemon rind (optional)

Preparation

1. Preheat oven to 375°.

2. Prepare cake mix according to package directions. Stir in vanilla.

3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.

4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.

5. Cut a deep slit in top center of each cake to form a pocket. Carefully spoon about 1 tablespoon lemon curd into each warm cake.

6. Spoon about 1 tablespoon Cream Cheese Glaze evenly over each cake; top with grated lemon rind, if desired.

Note: Nutritional analysis totals include Cream Cheese Glaze.

Note:

Oxmoor House Healthy Eating Collection

October 2006
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