Lemon Cream Cheese Cupcakes
(a take-off on my Strawberry Cream Cheese cupcakes)
1 package lemon cake mix
2 cups sour cream
2 eggs
Filling:
1/3 cup lemon curd
1 (8 oz.) pkg. cream cheese, softened
1 egg
½ c. sugar
1/8 tsp. salt
Mix filling and set aside.
Line 24 muffins cups with paper baking cups. In large bowl, combine cake mix, sour cream and eggs; stir with spoon until well blended. Reserve 1½ cup batter. Fill cups ½ full with remaining batter.
Using spoon, make slight indentation in center of each cup; fill with heaping spoon of lemon cream cheese filling. Spoon reserved 1½ cup batter evenly over each filled cup, covering preserves and filling. Muffins should be ¾ full.
Bake at 350 degrees for 20-30 minutes or until tops spring back when lightly touched. Store in refrigerator. Either dust with powdered sugar or frost with a light lemon glaze.
(a take-off on my Strawberry Cream Cheese cupcakes)
1 package lemon cake mix
2 cups sour cream
2 eggs
Filling:
1/3 cup lemon curd
1 (8 oz.) pkg. cream cheese, softened
1 egg
½ c. sugar
1/8 tsp. salt
Mix filling and set aside.
Line 24 muffins cups with paper baking cups. In large bowl, combine cake mix, sour cream and eggs; stir with spoon until well blended. Reserve 1½ cup batter. Fill cups ½ full with remaining batter.
Using spoon, make slight indentation in center of each cup; fill with heaping spoon of lemon cream cheese filling. Spoon reserved 1½ cup batter evenly over each filled cup, covering preserves and filling. Muffins should be ¾ full.
Bake at 350 degrees for 20-30 minutes or until tops spring back when lightly touched. Store in refrigerator. Either dust with powdered sugar or frost with a light lemon glaze.
(We served these at BFF Cathy's surprise party and I actually frosted them....just so they would look prettier. I made a basic cream cheese frosting with cream cheese, powdered sugar and about 1/4 cup of lemon juice, a tsp. of lemon extract, a couple of drops of yellow food coloring.)
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