LEMONY SUNSHINE CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
- Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
- In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
- Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
- Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
- Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
- With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
- Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
- Serve cupcakes warm from the oven or at room temperature.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Aurora Ramirez
[email protected]Overall, these cupcakes were a good recipe. I would definitely make them again.
marcrlla Peralta
[email protected]These cupcakes were a bit too dry for my taste, but the lemon flavor was nice.
Fact Clinton
[email protected]I loved the bright yellow color of these cupcakes. They were perfect for Easter brunch.
Fafore Taiwo
[email protected]These cupcakes were easy to make and they turned out great! The lemon flavor is perfect and the glaze is the perfect finishing touch.
Dwayne Crum-Ewing
[email protected]I had some trouble with the glaze, it was a bit too thick and didn't spread evenly over the cupcakes. Other than that, the cupcakes were delicious.
Oscar Miranda
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I think I'll try making them again with a little less sugar.
Rafi Ahammed
[email protected]I'm not a huge fan of lemon desserts, but these cupcakes were surprisingly good. The lemon flavor is subtle and not overpowering, and the cupcakes are moist and fluffy.
Ramen Xalel
[email protected]These cupcakes are so good! The lemon flavor is perfectly balanced and the glaze is the perfect amount of sweetness. I'll definitely be making these again.
Mdabu Rayhan
[email protected]I made these cupcakes for my book club meeting and they were a big hit! Everyone loved the light and fluffy texture and the tangy lemon flavor.
Mantas Profas
[email protected]These cupcakes were easy to make and turned out beautifully. The glaze is a bit tart, but it's perfectly balanced by the sweetness of the cupcakes.
Aaliyha Garza
[email protected]I love the bright and cheerful color of these cupcakes. They're perfect for a summer party or any other special occasion.
Jacinta Muema
[email protected]These cupcakes were a huge hit at my daughter's birthday party! They were so moist and flavorful, and the lemon glaze was the perfect finishing touch. I'll definitely be making these again.