Sunday, April 8, 2012

Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting


My six-year old wanted a "fresh lemon cake" for Valentine's Day.  I let him pick out a cake mix and then whipped these up while he was at school.  These cupcakes have raspberry centers and a divine lemon cream cheese frosting that's a snap to make.  If you want to go whole hog and make the cupcakes from scratch, go ahead.  But, I have to say, it's pretty hard to beat cake mixes these days!  (Just don't tell anyone they came from a box.)

Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting
Frosting recipe from Perfect Recipes for Having People Over by Pam Anderson
Makes about 21 cupcakes

Lemon cake mix (I used Pillsbury Moist Supreme)
Raspberry jam
8 oz cream cheese, at room temperature
4 Tblsp butter, at room temperature
3/4 cup lemon curd (from a jar--I bought mine at Trader Joes)

Prepare the cupcake batter according to the package directions.  Fill standard size cupcake cups 2/3 full with batter.  Drop half a teaspoonful of raspberry jam into the center of each cupcake.  (The jam will sink as the cupcakes bake).  Bake according to package directions and let cool.

For the frosting:  Beat the cream cheese and butter together in a medium bowl with an electric mixer until smooth.  Beat in the lemon curd until light and fluffy.

When the cupcakes are completely cooled, frost each one.   Serve the same day, or freeze unfrosted cupcakes for later.  Keep any extra frosting in the fridge.




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