Lemon and Lime Cream Cupcakes

Lemon & Lime Cream Cupcakes

Cupcakes and Filling:

  • 1 box white cake mix
  • 4 eggs
  • 2/3 cup heavy cream
  • 2/3 cup vegetable oil
  • 1/4 cup lemon juice (2 small lemons)
  • 1/4 cup lime juice (2 small limes)
  • zest of 1 lemon
  • zest of 1 lime
  • 1 jar lemon (or lime) curd


  • 1 1/2 cups unsalted butter, room temperature
  • zest of 1 lemon
  • zest of 1 lime
  • 3 cups powdered sugar
  • 1 1/2 tablespoons meringue powder
  • 3 tablespoons cream
  • 1-2 teaspoons lemon extract

Preheat the oven to 350 and line a muffin pan/s with 24 paper liners.

Bake the Cupcakes:

In the bowl of your stand mixer fitted with the paddle attachment, beat all the cupcake ingredients (except for the lemon curd) for 3 minutes.  Divide batter between the liners.  Bake for 14-15 minutes until a toothpick comes out clean.

Cool cupcakes completely on wire racks, covered loosely with clean kitchen towels.  When cool, use a cupcake corer to remove the center of the cupcakes.  Spoon the lemon curd into a piping bag and pipe the curd into the center of each cupcake.


In the bowl of your stand mixer fitted with the whisk attachment, beat the butter with the lemon and lime zest until smooth.  In a separate bowl, combine the powdered sugar and meringue powder.  With the mixer on low, add the powdered sugar by spoonfuls.  Add the cream and lemon extract and whip the buttercream on medium high for 4-5 minutes until light and fluffy.  Pipe the buttercream onto the filled cupcakes.

Yields 24 cupcakes

Recipe from Curly Girl Kitchen