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Double-Lemon Cupcakes

Double-Lemon Cupcakes

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

Oxmoor House OCTOBER 2006

  • Yield: 33 servings (serving size: 1 cake)
  • Cook time:17 Minutes
  • Prep time:18 Minutes

Ingredients

  • 1 (16-ounce) package angel food cake mix
  • 1 teaspoon vanilla extract
  • 2 cups lemon curd

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.

Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 6%
  • Fat: 1.1g
  • Saturated fat: 0.5g
  • Protein: 1.6g
  • Carbohydrate: 37.4g
  • Fiber: 2g
  • Cholesterol: 15mg
  • Iron: 0.1mg
  • Sodium: 132mg
  • Calcium: 23mg
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Double-Lemon Cupcakes recipe

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