Lemony Sunshine Cupcakes
11 ingredients
22 steps
Ingredients
- 1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 small box (3.4 ounce) instant lemon pudding
- 1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist)
- 1/3 cup lemon curd
Directions
-
1Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
-
2Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
-
3In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth.
-
4Add eggs 1 at a time and mix just until combined.
-
5Scrape down sides of the bowl.
-
6Add vegetable oil, water, and the box of lemon pudding.
-
7Mix until combined.
-
8Add cake mix and beat on medium speed for 2 to 3 minutes.
-
9Batter will be on the thick side.
-
10Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup.
-
11Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner.
-
12Reserve remaining shortbread cookie crumb mixture for topping.
-
13Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
-
14Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing.
-
15Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
-
16With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake.
-
17Pipe 3/4 to 1 teaspoon lemon curd into each indentation.
-
18Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
-
19Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
-
20Serve cupcakes warm from the oven or at room temperature.
-
21A viewer, who may not be a professional cook, provided this recipe.
-
22The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Products Matching These Ingredients
The Smartest Cookie
People's Choice Beef Jerky
Organic Erythritol Granulated
Weight Watchers
A NOVA 4
Phat Crumbs
phat
NOVA 4
White granulated sugar
E
Shortbread All Butter Fingers
Sainsbury's
E NOVA 3
Unseasoned panko bread crumbs
B NOVA 4
Pecan shortbread cookies, pecan
E NOVA 4
Gelato, italian cookie crunch
Prestige
D NOVA 4
Granulated Sugar
Winn Dixie
NOVA 2
Scottish All Butter Toffee & Pecan Shortbread Rounds
Marks & Spencer
E NOVA 4
More Recipes to Try
Rehydrated Applesauce
5 ingredients
Pork Chops with Apples and Shallots
7 ingredients
Pecan Dreams
6 ingredients
Midnight Manx (Nightcap)
5 ingredients
Balado terong tomat (Balado eggplant tomato)
10 ingredients
Lemon Vinaigrette
8 ingredients
Lemon Sherbet Punch
5 ingredients
Monogrammed Cupcakes
3 ingredients
Not Your Average Cheesecake
10 ingredients
Saganaki the Flaming Cheese!
7 ingredients
Curried Roast Chicken, Durban Style
11 ingredients
Grilled Italian-Stuffed Peppers
8 ingredients