Skip Navigation
Close
Search recipes, ingredients, articles, products...
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!

Read the Story Behind the Recipe


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

40 min
Prep Time
1 hr 45 min
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.

How to make

  1. STEP 1

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

  2. STEP 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. STEP 3

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

  4. STEP 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. STEP 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. STEP 6

    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

Tip #1

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

Nutrition (1 cupcake)

270 Calories
14 Fat (g)
55 Cholesterol (mg)
220 Sodium (mg)
33 Carbohydrates (g)
0 Dietary Fiber
2 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.