R e c i p e s,  d e c o r a t i n g  t i p s,  a n d  i d e a s  f o r  e n t e r t a i n i n g ~

Lemon Kiss Cupcakes

February 23, 2018

Y’all, I am not exaggerating when I say these are some of the best cupcakes you will every have. Well... if you like lemons. Citrus is so refreshing and cheerful. These are perfect for luncheons, bridal showers and summer BBQs. 


Pucker up!


Ingredients


TIP: Make the filling several hours ahead or overnight to allow time for it to thicken.


Cake Ingredients:

  • 16.5-ounce box lemon cake mix
  • 3.4-ounce box instant lemon pudding mix
  • 1 cup vegetable oil
  • 1 cup sour cream
  • ½ cup buttermilk
  • 4 eggs
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract


Filling Ingredients:

  • 10-ounce jar lemon curd
  • 1 cup heavy cream


Frosting Ingredients:

  • 16 ounces cream cheese, room temperature
  • 1 cup butter, room temperature
  • Juice and zest of 2 lemons (plus extra lemon for garnishing cupcakes)
  • 2 teaspoons vanilla extract
  • 2, 1-pound boxes powdered sugar
  • Yellow food coloring (optional)


Instructions


To make the cake:

  1. Preheat oven to 350 degrees.
  2. Line 20 -24 cups in muffin pans with cupcake liners.
  3. Place all ingredients in a large mixing bowl and beat on medium speed for 2 minutes.
  4. Fill cupcake liners ¾ full and bake for 18-25 minutes or until toothpick inserted into the center comes out clean.
  5. Cool completely on a wire rack.


To make the filling:

  1. Spoon lemon curd into a mixing bowl and add 1/3 cup of the heavy cream.
  2. Beat until smooth and creamy.
  3. Add remaining cream and beat until whipped cream consistency.
  4. Cover and refrigerate for several hours or overnight.


To make the frosting:

  1. Beat cream cheese and butter until light and creamy.
  2. Add lemon juice, zest and vanilla extract and beat until combined.
  3. Add powdered sugar and beat until creamy.
  4. Add yellow food coloring until you reach the desired color. I like a soft butter yellow so I add 2-3 drops.

To Assemble:

  1. Use a cupcake corer to remove the center of the cupcakes.
  2. Spoon filling inside the space.
  3. Pipe the frosting onto the cupcakes in a generous swirl.
  4. Garnish with lemon zest, curls, or a slice of lemon (if desired)


Notes

  • To make this recipe as a layer cake, divide cake batter between 2 round cake pans and bake for 30-45 minutes or until toothpick inserted into the center comes out clean.
  • After baking and cooling the layers, slice each layer in half horizontally. You will now have four layers of cake.
  • Arrange the layers on a serving platter or cake stand, spreading the lemon filling in between each layer.
  • Frost the sides and the top of the cake with the lemon frosting then garnish as desired. 

 

Fellow DIYers!

February 21, 2018

For those of you who, like me, "do it yourself" to save money or to make sure things are done exactly the way you want them to be done, this page is for you! I will share recipes for entertaining - everything from brunch for out of town guests to elaborate dinner parties and large event buffets. I will share decorating ideas - from holiday gatherings and birthday parties, to wedding receptions. And I will share my random thoughts on serving others with kindness and love. Sometimes all it takes is a batch of brownies and an encouraging note to put a smile on someone's face. 


On this page, I hope you will find inspiration as well as the resources to put together your own shindig, regardless of the size or occasion. And remember, any day can be a special occasion with just a little bit of frou frou!


Coming soon:  Step-by-step planning lists and print templates for every type of event on my Resources page!  

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