Buttercream Lemon Thyme Cupcakes Recipe

Name: Buttercream Lemon Thyme Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15.25- to 16.5-ounce) package lemon cake mix; 1 cup buttermilk*; 1 (10-ounce) jar (1 cup) lemon curd; 1/3 cup vegetable oil; 3 Land O Lakes Eggs; 3 tablespoons finely chopped fresh thyme leaves**; 3/4 cup Land O Lakes Half & Half; 1/4 cup all-purpose flour; 1 cup Land O Lakes Butter, softened; 1 cup sugar; White edible glitter; Fresh thyme sprigs

Servings: persons

1 (15.25- to 16.5-ounce) package lemon cake mix
1 cup buttermilk*
1 (10-ounce) jar (1 cup) lemon curd
1/3 cup vegetable oil
3 Land O Lakes Eggs
3 tablespoons finely chopped fresh thyme leaves**
3/4 cup Land O Lakes Half & Half
1/4 cup all-purpose flour
1 cup Land O Lakes Butter, softened
1 cup sugar
White edible glitter
Fresh thyme sprigs

1
Heat oven to 350F.
2
Place paper baking cups into 24 muffin pan cups; set aside.
3
Combine cake mix, buttermilk, 1/2 cup lemon curd, oil and eggs in bowl.
4
Beat at medium speed until well mixed.
5
Stir in chopped thyme.
6
Divide batter among muffin pan cups.
7
Bake 18-22 minutes or until toothpick inserted in center comes out clean.
8
Cool completely.
9
Combine half & half and flour in 1-quart heavy saucepan; whisk until smooth.
10
Cook over medium heat, whisking constantly, 3-4 minutes or until mixture thickens and just comes to a boil.
11
Remove from heat; cool 15 minutes.
12
Combine butter and sugar in bowl; beat at medium speed until creamy.
13
Add flour mixture; beat 5 minutes or until light and creamy and all sugar is dissolved.
14
Add remaining lemon curd; beat until well mixed.
15
Frost or pipe frosting onto cupcakes.
16
Refrigerate until serving time or up to 2 days.
17
Decorate as desired before serving.
18
*Substitute 1 tablespoon lemon juice or vinegar and enough milk to equal 1 cup; let stand 5 minutes.
19
**Substitute fresh lemon thyme leaves.

1345

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15.25- to 16.5-ounce) package lemon cake mix, 1 cup buttermilk*, 1 (10-ounce) jar (1 cup) lemon curd, 1/3 cup vegetable oil, and more.

Yes, Buttercream Lemon Thyme Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttercream Lemon Thyme Cupcakes

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