Buttercream Lemon Thyme Cupcakes

Buttercream Lemon Thyme Cupcakes

A hint of fresh thyme and luscious buttercream frosting makes these springtime cupcakes better than those from a bakery!

40 min. prep time
24 cupcakes
000 Ratings



1 (15.25- to 16.5-ounce) package lemon cake mix
1 cup buttermilk*
1 (10-ounce) jar (1 cup) lemon curd
1/3 cup vegetable oil
3 tablespoons finely chopped fresh thyme leaves**


1/4 cup all-purpose flour
1 cup Land O Lakes® Butter, softened
1 cup sugar


White edible glitter
Fresh thyme sprigs


Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine cake mix, buttermilk, 1/2 cup lemon curd, oil and eggs in bowl. Beat at medium speed until well mixed. Stir in chopped thyme.

Divide batter among muffin pan cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine half & half and flour in 1-quart heavy saucepan; whisk until smooth. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.

Combine butter and sugar in bowl; beat at medium speed until creamy. Add flour mixture; beat 5 minutes or until light and creamy and all sugar is dissolved. Add remaining lemon curd; beat until well mixed.

Frost or pipe frosting onto cupcakes. Refrigerate until serving time or up to 2 days. Decorate as desired before serving.

*Substitute 1 tablespoon lemon juice or vinegar and enough milk to equal 1 cup; let stand 5 minutes.

**Substitute fresh lemon thyme leaves.

Recipe Tip

- If buttercream frosting is soft after beating, refrigerate about 15 minutes before piping.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cupcake)

Calories: 270

Fat: 14g

Cholesterol: 55mg

Sodium: 220mg

Carbohydrates: 33g

Dietary Fiber: 0g

Protein: 2g

Recipe #15688©2013Land O'Lakes, Inc.

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