We tasted these this weekend! They were great! They were quite refreshing! And the crushed lemon heads sprinkled on top was a nice surprise and gave these cupcakes an added zing! Try making some! They won’t disappoint you! And they really are easy!
Lemon Cupcakes topped with lemon curd and cream frosting
For the cupcakes:
1 box lemon cake mix
1 cup sour cream
1 8-oz pkg cream cheese, softened
2 Tbsp grated lemon zext
1 tsp lemon extract
Mix together the cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners ¾ full or more if you like big cupcakes!
Bake at 350 degrees in a pre-heated oven for 15-18 minutes or until cake springs back when lightly touched. Remove and cool completely.
For the frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 to 2 tsp lemon extract (to your taste)
1 Tbsp grated lemon zest
1 jar lemon curd (can be found in jelly aisle)
½ small pkg of crushed lemon drops (or sometimes called lemon heads)
Pour whipping cream into large mixing bowl and beat on low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add sugar, lemon extract, and lemon zest. Beat on medium speed until stiff peaks form.
Spoon approx.. ½ to 1 tsp of lemon curd and spread on top of cupcake – then ice cupcakes with cream frosting. Sprinkle with crushed lemon drops and enjoy!