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
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