Lemon Curd Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• i box lemon cake mix (18.25 oz)
• 1 1/3 cups water
• 1/3 cup lemon curd
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup whipping cream, chilled
• 1 tablespoon confectioners' sugar
• 1/3-1/2 cup lemon curd (i used the rest of the jar because i love lemon)

Recipe

• 1 heat oven to 350º.
• 2 line mini cupcake pans or regular cupcake pans with cupcake liners (i also sprayed some pam over the liners and the tops of the pan).
• 3 mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
• 4 spoon or scoop (i use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
• 5 bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
• 6 remove pans from oven and place pans on wire rack to cool for 5 minutes.
• 7 then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
• 8 prepare lemony cream.
• 9 place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
• 10 stop beating and add the sugar.
• 11 beat again until stiff peaks form.
• 12 with a spatula, gently fold in the lemon curd.
• 13 use right away or chill for up to 8 hours before using.
• 14 frost cupcakes with the lemony cream covering the top of the cupcake completely.
• 15 top with slivered strawberries or raspberries or blueberries if desired.
• 16 store in the refrigerator for up to 3 days.