Double-Lemon Cupcakes – a delicious recipe with angel food cake, vanilla, lemon curd, lemon rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
Prepare cake mix according to package directions. Stir in vanilla.
3
Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.
4
Bake at 375u00b0 for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
5
Cut a deep slit in top center of each cake to form a pocket. Carefully spoon about 1 tablespoon lemon curd into each warm cake.
6
Spoon about 1 tablespoon Cream Cheese Glaze evenly over each cake; top with grated lemon rind, if desired.
7
Note: Nutritional analysis totals include Cream Cheese Glaze.
38
kcal
Calories
12
g
Carbs
1
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 (16-ounce) package angel food cake mix, 1 teaspoon vanilla extract, 2 cups lemon curd, Grated fresh lemon rind (optional).
Yes, Double-Lemon 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.
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