Lemon curd is made from butter, eggs and lemon juice. Look for it in the jam/jelly section of the grocery store.
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1 (15.25- to 16.5-ounce) package lemon cake mix
1/2 cup Land O Lakes® Butter, melted
1 cup buttermilk
3 large Land O Lakes® Eggs
1 cup sweetened flaked coconut
1/2 cup lemon curd
4 cups powdered sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup lemon curd
3 tablespoons Land O Lakes® Half & Half
1 1/2 cups sweetened flaked coconut
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
**Substitute lemon pie filling.
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients except coconut and 1/2 cup lemon curd in bowl. Beat at low speed until moistened; beat at medium speed until well mixed. Stir in 1 cup coconut. Set lemon curd aside.
Fill each prepared muffin cup 2/3 full. Bake 18-21 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely.
Using 1/2 cup lemon curd, spread 1 teaspoon lemon curd on top of each cupcake.
Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cupcakes over lemon curd; sprinkle each with coconut.
For an Easter treat, place three robin egg candies or jelly beans in center of each cupcake.
Too cute to eat? You won’t be able to resist your first delicious bite. If decorating cupcakes isn’t your thing, focus on fresh, light flavors like lemon, pineapple and coconut.