Lemon Lust Cupcakes with Lemon Cream Glaze

 I have a confession to make. As much as I love chocolate desserts, I love lemon desserts even more. Lemon lovers will unite for this sweet treaty and your sweet tooth will be singing up a sweet happy song. The sweetness of the cake and glaze compliments the tartness of the lemon curd. Once you try these you will be craving them. Addicted to Lemon Lust Cupcakes, now how cool is that?


Lemon Lust Cupcakes with Lemon Cream Glaze

• 1 box Duncan Hines White cake mix
• 3 egg whites
• 2 lemons
• 2 jars Lemon Curd, 12 oz.
• paper cupcake liners

Preheat oven to 350 degrees. Meanwhile zest and juice both lemons into a clear 2 cup measuring cup. It is much easier to juice the lemon if it is room temp. It is also helpful to place a small wire mesh over measuring cup to catch the seeds and pulp while juicing. Then add enough water to zest and juice mixture to make 1 1/3 cups. Set aside.

Follow cake mix directions only substituting water with prepared juice, zest and water mixture. Line cupcake pans with paper cupcake liners and fill about halfway with cake batter until it is evenly divided among the 24 liners.

Open jar of lemon curd and place about 1 Tbsp of lemon curd in the center of the cupcake batter. Place them immediately into preheated oven and bake for 20 minutes. Remove from oven and cool for 15 minutes, then remove from cupcake pans. Let cupcakes cool completely before glazing.


Lemon Cream Glaze

• 4 oz. unsalted butter, softened
• 1/4 cup lemon curd
• 4 oz, Cream Cheese (1/3 less fat), softened
• 1 1/4 cup 10x sugar

In a electric mixer add butter, cream cheese and lemon curd mix on medium speed until well blended. Lower mixer to low and slowly add 10x sugar. Once it is mixed turn mixer to high and beat for 5 minutes. Immediately spoon enough glaze over top of cupcake being careful not to add too much glaze since it is runny. Refrigerate until ready to serve.