Lemony Sunshine Cupcakes

Recipe courtesy Jamie Nondorf

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Cakes

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Prep Time:
45 min
Level:
Intermediate
Yield:
16 cupcakes

Times:

Prep: 45 min
Inactive Prep: --
Cook: --
Total:: 45 min

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Ingredients

For crust and topping:

1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted

For the batter:

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

Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.

Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.

In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.

Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.

Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.

Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.

With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.

Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.

Serve cupcakes warm from the oven or at room temperature.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Comments & Reviews

recipe Lemony Sunshine Cupcakes
Katie Flushing, NY 10-04-2009
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Great Cupcakes
Rated: 5 stars out of 5

I made these cupcakes yesterday and they turned out great. Everyone loved them! I did not use the pastry bag to insert... the lemon curd, I just made an indentation with a tablespoon and then using another spoon filled the area with lemon curd and then put a a bit more cupcake mixture on top of where I put the curd. They turned out great this way, starting bottom up with a layer of crust, layer of curd, cupcake and a delicious top! Read more
recipe Lemony Sunshine Cupcakes
Dominique Covina, CA 08-23-2009
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Dang..........
Rated: 5 stars out of 5

I do not care for deserts with lemon in them, but my friend does so I made these for her. I cannot believe how delicious... they were. I could not find lemon curd so I bought some lemon pie filling instead and I am so glad I did. I would recommend buying a stainless steel piping tube to use for the filling, because you will make these again and it is so much easier to use, you just inject the lemon pie filling, (really, use this instead of lemon curd, I bought Comstock brand), and smooth the batter over the hole. I also wanted a little glaze on top for looks and I used 1 Tbls. fresh lemon juice, 1/2 cup powder sugar and mixed. Let the glaze chill for about 15 minutes and then drizzle. It becomes a little thicker when it's chilled and won't run.I also used about 6 extra cookies. Nabisco had the best value on this brand of cookies. Read more
recipe Lemony Sunshine Cupcakes
Chunky New York, NY 08-08-2009
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Great! But There's A Problem
Rated: 5 stars out of 5

this is a really great recipe. These cupcakes turned out great, but i had a problem with the crater to put the lemon curd... inside. Did anybody accomplish this??Read more
recipe Lemony Sunshine Cupcakes
Robert Golden Valley, MN 07-09-2009
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Awesome
Rated: 5 stars out of 5

this is an excellent recipe! I have also made it with lime jello and lime pie filling which is great! A real crowd pleaser... and a keeper! I use my wet index finger to make the holes and it works very well. Read more
recipe Lemony Sunshine Cupcakes
chris lincoln, NE 06-01-2009
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Can you make these ahead and freeze them
Rated: 5 stars out of 5

I love the cupcakes and plan on making them for my daughter's graduation. Can I freeze them? Will they taste just a good.
recipe Lemony Sunshine Cupcakes
Mary Cathlamet, WA 05-15-2009
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Wonderful
Rated: 5 stars out of 5

The flavor of these cupcakes is excellent, but I had the same problem of getting a big crater in the middle of the cupcake as... the lemon curd melted. Any suggestions?Read more