Strawberry Lemonade Cupcakes

Well it's that time of year again a chance to spoil our amazing teachers with yummy treats.  My little one's preschool is having teacher appreciation week and today is their special lunch.  Of course I immediately jump in and request to make cupcakes.  It has been a while since I have made any and really wanted to try something new.  I also bake at least two different flavors (a chocolate one and vanilla one).  For the chocolate one my son requested my Nutella cupcakes.  I really wanted to try a Spring like flavor so I decided to try putting lemon and strawberry together.  This cupcake truly is refreshing.  I hope his teachers know how much we appreciate them.  Indulge!

INGREDIENTS:

FOR THE CUPCAKES

1 package lemon cake mix

1 package instant lemon pudding mix

1 cup honey vanilla Greek yogurt

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons vanilla extract

1 teaspoon lemon zest

FOR THE LEMON CURD FROSTING

(adapted slightly from Pioneer Woman’s, “The Best Frosting I’ve Ever Had”)

5Tablespoons Flour

½ cup milk

½ cup heavy cream

1 teaspoon vanilla

1 cup butter

1 cup granulated sugar (not powdered sugar)

½ cup lemon curd

STRAWBERRY LEMON CURD FILLING

1 cup homemade strawberry jam (store bought can also be used)

¼ cup lemon curd

¼ cup marshmallow cream

DIRECTIONS:

FOR THE CUPCAKES

Preheat oven to 350 degrees F and line muffin tin with paper liners.

In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mix, yogurt, oil, eggs, vanilla and lemon zest.  Beat for about two minutes on medium speed until well combined.

Pour batter into baking tins and bake in a preheated oven for 18 to 22 minutes or until the tops of the cakes spring back when lightly touched.  Allow cupcakes to cool.

FOR THE STRAWBERRY LEMON CURD FILLING

Combine the strawberry jam, lemon curd and marshmallow cream in a bowl.  Blend until smooth.  Place into a piping bag and fill each cooled cupcake.

FOR THE LEMON CURD FROSTING

In a small saucepan, whisk flour into milk and cream, stirring constantly until it thickens.  You will want it to be very thick, thicker than cake mix more like brownie mix.  Remove from heat and let it cool to room temperature.  It must be completely cool before you use it.  Stir in vanilla

While the mixture is cooling, cream the butter, sugar and lemon curd until light and fluffy.  Then add the cooled flour mixture and beat the living daylights out of it.  If it looks separated, you haven’t beaten it enough.  Beat until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness.  If there is any left after your taste test, pipe onto your cupcakes finish with a slice of strawberry and drizzle with strawberry jam.  Indulge!