Buttercream Lemon Thyme Cupcakes

Buttercream Lemon Thyme Cupcakes
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A hint of fresh thyme and luscious buttercream frosting makes these springtime cupcakes better than those from a bakery!
40 min
Prep Time
1:45
Total Time
24 cupcakes

Ingredients

Cupcakes

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
large Land O Lakes® Eggs
3 tablespoons
finely chopped fresh thyme leaves**

Frosting

3/4 cup
Land O Lakes® Half & Half
1/4 cup
all-purpose flour
1 cup
Land O Lakes® Butter, softened
1 cup
sugar

Decorations

White edible glitter
Fresh thyme sprigs
 
*Substitute 1 tablespoon lemon juice or vinegar and enough milk to equal 1 cup; let stand 5 minutes.
**Substitute fresh lemon thyme leaves.

Directions

  1. Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
  2. 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.
  3. Divide batter among muffin pan cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. 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.
  5. 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.
  6. Frost or pipe frosting onto cupcakes. Refrigerate until serving time or up to 2 days. Decorate as desired before serving.

Recipe Tips

- 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
Cholesterol
55mg
Carbohydrates
33g
Protein
2g
Fat
14g
Sodium
220mg
Dietary Fiber
0g

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