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Lemon Custard filled Cupcakes with Cream Cheese Frosting

I love lemon meringue pie and lemon cake. I combined the two to make a delightfully sweet lemon treat. I have made these for many occasions and they are always a hit. People will tell me that they don’t particularly care for lemon dessert, but they love my cupcakes. 

Lemon Custard filled Cupcakes with Cream Cheese Frosting Recipe
  1. • Lemon cake mix- Prepare and bake cupcakes as directed on the box
Lemon Custard
  1. • 1 ½ C Sugar
  2. • 1/3 C Corn starch
  3. • 1 ½ C Water
  4. • 3 Egg yolks
  5. • 3 T Butter
  6. • ¼ Lemon Juice
  1. • 1 Stick of butter
  2. • 1 8oz Cream cheese
  3. • 1 lb of powdered sugar
  4. • 1 ½ t of Vanilla
  1. Prepare lemon cupcakes as directed on the box mix. Let cool.
  2. In a bowl slightly beat the egg yolks and set aside.
  3. In a sauce pan mix cornstarch and sugar. Gradually stir in the water. Cook over medium heat, stirring constantly until mixture thickens and boil. Boil 1 minute. Slowly stir about half of the liquid into the bowl with the egg yolks. Then pour that egg mixture back into sauce pan. Boil one minute longer until smooth. Add butter and lemon juice. Mix thoroughly and let cool. You can refrigerate if needed.
  4. Use an apple corer to core out a portion of your cupcake. Fill the cupcakes with the custard. Make sure both cakes and custard have cooled.
  5. Mix the frosting ingredients in a bowl using a hand held mixer until smooth. Frost cakes.
  1. You can use this custard for a lemon meringue pie if so inclined.
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Alison Thornal Chief Editor of Living Thrifty