Lemon Lovers Cupcakes Recipes

Steps:

• Prepare Lemon Curd ahead of time and allow to cool to room temperature or chilled. Preheat oven to 325*F Line cupcake pan with liners and set aside. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, and eggs. Mix well until mixture is smooth. Add 1 cup of lemon curd. This is what will give your cupcakes a light lemon flavor. Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. While cupcakes are cooling, make lemon whipped cream and fill a piping bag. If you don't have a piping bag you can use a large ziploc bag. Then make Lemon Buttercream Frosting and set aside. Piping Tip Instructions: With piping tip, stab it in the top middle of the cupcake and gently squeeze your piping bag. fill center until the cupcake bulges a bit. Remove tip and repeat for all other cupcakes. Ziploc Instructions: Hollow out the center of each cupcake down to half the cupcake (not to the cupcake wrapper), saving the top nub of the hollowed out piece. Fill cupcake with lemon whipped cream then replace top nub. Pipe Frosting onto cooled and filled cupcakes. Top entire cupcake with a lemon drop candy. Immediately devour one or two cupcakes!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.