Skip Navigation
Search recipes, ingredients, articles, products...
Buttercream Lemon Thyme Cupcakes
Get started!



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.

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.

Tip #2

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

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.