A hint of fresh thyme and luscious buttercream frosting makes these springtime cupcakes better than those from a bakery!
Story Behind the Recipe
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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
3/4 cup Land O Lakes® Half & Half
1/4 cup all-purpose flour
1 cup Land O Lakes® Butter, softened
1 cup sugar
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.
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.
Read the Story Behind the Recipe
If buttercream frosting is soft after beating, refrigerate about 15 minutes before piping.