Lemon Filled Cupcakes

I went to Trader Joe’s a while back and I got a bottle of lemon curd and I could not wait to make something with it…and this is what I came up with!

These are so yummy and refreshing with the lemon filling!  The cake is a moist heavy batter, just the way I love it! 

Lemon Filled Cupcakes

2013-07-21 22:02:44

Serves 24

A refreshing lemon filled cupcake with a delicious cream cheese and whipped cream frosting!

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163 calories

22 g

54 g

7 g

3 g

3 g

65 g

171 g

4 g

0 g

3 g

Nutrition Facts

Serving Size

65g

Servings

24

Amount Per Serving

Calories 163

Calories from Fat 62

% Daily Value *

Total Fat 7g

11%

Saturated Fat 3g

14%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 54mg

18%

Sodium 171mg

7%

Total Carbohydrates 22g

7%

Dietary Fiber 0g

1%

Sugars 4g

Protein 3g

Vitamin A

4%

Vitamin C

0%

Calcium

7%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Cupcakes

1. 1-white cake mix
2. 4 eggs
3. 1/2 cup butter-melted
4. 1 cup milk

Frosting

1. 8 oz. cream cheese-softened
2. 1/2 cup powdered sugar
3. 1 teaspoon vanilla
4. 2 cups whipping cream-whipped

You will also need

1. 10-12 oz lemon curd (or make your own)
2. coconut- optional
3. raspberries-optional

For the cake

1. Preheat oven to 350 degrees F.
2. Line 24 cupcake pan with cupcake liners.
3. Mix cake mix, eggs, melted butter and milk in mixing bowl until well combined. Spoon or scoop into the prepared cupcake pan(s)
4. Bake for 15-19 minutes, being careful not to over bake.
5. Remove from oven and let cool on racks. When the cupcakes are cooled, cut holes in the tops and pipe in the lemon curd.

Frosting

1. Whip the whipped cream to stiff peaks, in another bowl whip the cream cheese until it is smooth and creamy. Add the powdered sugar and vanilla, mix well. Fold the whipped cream and cream cheese mixture together. Pipe the frosting on the cupcakes and sprinkle with coconut and top with a raspberry or strawberry to garnish. Store in refrigerator.

Notes

1. You can substitute 8 oz cool whip for the whipped cream!

beta

calories

163

fat

7g

protein

3g

carbs

22g

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Pink Polka Dot Creations http://pinkpolkadotcreations.com/

To make these cupcakes, I had a couple of new tools that I wanted to try out and to show you!  I ordered a food scoop here.  It is wonderful because then all of the cupcakes are the same size!  Which is great for looks, but they all bake the same too!  I ordered the yellow food scoop.  They come in many different sizes, but this one was perfect for the cupcakes.

To make the holes in the cupcakes, you can use a knife and just cut out a core in the center of your cupcake or you can use one of these things!

It is a cupcake corer that I got at Williams-Sonoma last spring .  You just push it down in the cupcake and twist…

Then you simply push the “plug” out and do the next cupcake!  It was so easy!

This was the inspiration for these cupcakes.  I don’t think that I have ever purchased anything at Trader Joe’s that I have not liked!  This did not disappoint either!  It is tart and creamy and YUMMY!  Perfect for the basis of these cupcakes. 

So do you need some of these in your life?  They are sure to make you smile!

Go make some of these and make everyone around you happy!

Hope you have a great weekend everyone!  Love Ya!

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