I was craving something sweet the other day but didn't have time to make anything crazy. So I opened my trusty baking cupboard and there it was: a lemon cake mix. But of course a plain old lemon cake wouldn't satisfy me. So I conjured up this tasty little recipe using my never-been-used-but-highly-anticipated flavor injector as inspiration! Super easy, super yummy. Enjoy!
Lemon Cupcakes:
1 package Lemon cake mix
1 (8 oz) container Sour cream
1 Lemon, juiced and zested
3/4 c Sugar
1/4 c Cornstarch
2 1/2 c Milk
3 Egg yolks
1 can Sweetened condensed milk
2 tbsp Butter
Pinch of salt
1 pint Whipping cream
Almond extract
1/4 c powdered sugar
1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.
2) Line the cupcake pan with liners and them 3/4 full with the batter.
4) While the cupcakes are baking and cooling, make your lemon filling.
5) To make the filling, whisk sugar and cornstarch together in a large saucepan over medium high heat. Then add the milk until smooth.
6) Add the egg yolks and salt, stirring frequently at first, then constantly at the end.
7) When the mixture is thickened enough to coat the back of a spoon, remove from the heat.
8) Stir in the lemon juice, butter and can of sweetened condensed milk.
9) Take your flavor injector and suck up a bit of filling from the pan, then inject it into the center of each cupcake until a bit of filling spills out of the top.
10) Once the filing has set for a few minutes, wipe off the extra filling with a knife.
11) Beat whipping cream and add just barely one teaspoon of almond extract and just under 1/4 c powdered sugar.
12) Frost cupcakes by scooping whipping cream into a gallon size ziplock bag and cutting off the tip of one corner. Then pipe onto cupcakes and add a bit of lemon zest for garnish.
Lemon Cupcakes:
1 package Lemon cake mix
1 (8 oz) container Sour cream
1 Lemon, juiced and zested
3/4 c Sugar
1/4 c Cornstarch
2 1/2 c Milk
3 Egg yolks
1 can Sweetened condensed milk
2 tbsp Butter
Pinch of salt
1 pint Whipping cream
Almond extract
1/4 c powdered sugar
1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.
2) Line the cupcake pan with liners and them 3/4 full with the batter.
Tip: If you are making mini cupcakes, as I did, use a 1" cookie scoop - it's the perfect amount!
If you are making regular sized cupcakes, I use a bigger cookie scoop and do 2-3 scoops per tin. But growing up my mom always used a 1/4 measuring cup which works great too.
3) Cook as directed on the back of the cake box, or until a toothpick comes out clean. Then cool on wire rack.
4) While the cupcakes are baking and cooling, make your lemon filling.
Tip: The lemon filling is similar to lemon pudding, so if you are short on time you can make a box of pudding instead. The filling shown here is a bit more creamy and not quite as thick as normal pudding.
5) To make the filling, whisk sugar and cornstarch together in a large saucepan over medium high heat. Then add the milk until smooth.
6) Add the egg yolks and salt, stirring frequently at first, then constantly at the end.
7) When the mixture is thickened enough to coat the back of a spoon, remove from the heat.
8) Stir in the lemon juice, butter and can of sweetened condensed milk.
9) Take your flavor injector and suck up a bit of filling from the pan, then inject it into the center of each cupcake until a bit of filling spills out of the top.
Tip: If you don't have a flavor injector, you can get one at either Target or Walmart for about $5.
11) Beat whipping cream and add just barely one teaspoon of almond extract and just under 1/4 c powdered sugar.
12) Frost cupcakes by scooping whipping cream into a gallon size ziplock bag and cutting off the tip of one corner. Then pipe onto cupcakes and add a bit of lemon zest for garnish.
(I made a big cupcake for the picture so you can see the filling :) )
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