ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Double-Lemon Cupcakes

Prep time 18 mins
Cook time 17 mins
Yield 33 servings (serving size: 1 cake)
The decadent cream cheese glaze atop these little treats offers the perfect balance to their tart lemon curd filling.


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

Nutrition 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

How to Make It

  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.

  7. Note: Nutritional analysis totals include Cream Cheese Glaze.

Oxmoor House Healthy Eating Collection