Here is another leftover cupcake for you! Leftover lemons and leftover raspberry pie filling = lemon raspberry cupcakes. I have been wanting to experiment with lemon curd for quite some time now, so the pile of lemons in my fridge proved useful. A light and refreshing cupcake resulted from my endeavors!
1/4 cup water
1/2 cup buttermilk
1/2 cup oil
1 tsp vanilla extract
1 cup sour cream
4 egg whites
1 box white cake mix
1/2 cup unsalted butter
1/2 cup lemon juice
zest of one large lemon
3/4 cup granulated sugar
1 tsp cornstarch
6 large egg yolks
1 cup butter, softened
1/4 cup raspberry pie filling
1 tsp raspberry extract
3-4 cups powdered sugar
1. Begin by making lemon curd filling. Melt butter in medium sauce pan over medium-low heat.
2. Remove from heat and add the lemon juice and zest.
3. Combine sugar, salt, and cornstarch in small bowl and add to the mixture.
4. Whisk in egg yolks until smooth and return to heat.
5. Cook over medium-low heat for roughly 10 minutes or until the mixture has thickened and coats the back of a spoon. Do not allow mixture to boil!
6. Once thickened, strain the mixture through a fine mesh strainer into medium bowl. Allow to chill completely before using.
7. Preheat oven to 350 degrees and line muffin tins with cupcake liners.
8. In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
9. Add eggs whites; whisk to combine.
10. Slowly add the white vanilla cake mix while stirring.
11. Fill cupcake liners 3/4 full, and bake for 13-17 minutes or until a toothpick inserted into the center comes out clean.
12. Place cupcakes on wire rack to cool completely.
13. After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with lemon curd filling.
14. To make frosting: beat butter until light and fluffy; add raspberry pie filling, raspberry extract and powdered sugar; beat until desired piping consistency is reached.
15. Pipe onto cooled and filling cupcakes.
Source: Lemon curd recipe courtesy of Annie's Eats