Buttercream Lemon Thyme Cupcakes

Name: Buttercream Lemon Thyme Cupcakes
Prep time: 40 min
Total time: 1 h 45 min
Yield: 24 cupcakes
Ingredients: Cupcakes; 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 large Land O Lakes® Eggs; 3 tablespoons finely chopped fresh thyme leaves **; Frosting; 3/4 cup Land O Lakes® Half & Half; 1/4 cup all-purpose flour; 1 cup Land O Lakes® Butter softened; 1 cup sugar; Decorations; White edible glitter; Fresh thyme sprigs

A hint of fresh thyme and luscious buttercream frosting makes these springtime cupcakes better than those from a bakery!

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40 min

Prep Time

1 hr 45 min

Total Time

cupcakes

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Ingredients

Cupcakes

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 large Land O Lakes® Eggs

3 tablespoons finely chopped fresh thyme leaves

Frosting

³/₄ cup Land O Lakes® Half & Half

¹/₄ cup all-purpose flour

1 cup Land O Lakes® Butter, softened

1 cup sugar

Decorations

White edible glitter

Fresh thyme sprigs

*Substitute 1 tablespoon lemon juice or vinegar and enough milk to equal 1 cup; let stand 5 minutes. **Substitute fresh lemon thyme leaves.

How to make

STEP 1

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
STEP 2

Combine cake mix, buttermilk, 1/2 cup lemon curd, oil and eggs in bowl. Beat at medium speed until well mixed. Stir in chopped thyme.
STEP 3

Divide batter among muffin pan cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 4

Combine half & half and flour in 1-quart heavy saucepan; whisk until smooth. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.
STEP 5

Combine butter and sugar in bowl; beat at medium speed until creamy. Add flour mixture; beat 5 minutes or until light and creamy and all sugar is dissolved. Add remaining lemon curd; beat until well mixed.
STEP 6

Frost or pipe frosting onto cupcakes. Refrigerate until serving time or up to 2 days. Decorate as desired before serving.

Tip #1

If buttercream frosting is soft after beating, refrigerate about 15 minutes before piping.

270 Calories

14 Fat (g)

55 Cholesterol (mg)

220 Sodium (mg)

33 Carbohydrates (g)

0 Dietary Fiber

2 Protein (g)

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