These Lemon Burst Cupcakes are literally bursting at the seams with fresh lemon flavor. I made the most delicious Lemonade Marshmallow Buttercream frosting to go on top of a lemonade enhanced vanilla cupcake, and then topped it all off with a surprise dollop of lemon curd right under the frosting.
I wanted something to brighten up my dreary start to Spring, and instantly LEMONS came to mind! And the color yellow. Because I miss the sun. I’m all about April showers bringing May flowers, but it’s been raining for the past 5 days and it needs to stop.
Here’s the deal with these cupcakes – They are NOT your average cupcake. They’re infused with lemonade and lightened up with greek yogurt. They’re moist, bright, and totally refreshing. I just took a box of vanilla cake mix and substituted the water with lemonade, and replaced the oil with plain greek yogurt. Brilliant!
I wanted to make a lemonade frosting, but the first attempt did not pan out well so I glanced around my pantry searching for something to jazz up my lemonade cupcakes. That’s when I spotted a jar of marshmallow fluff.
I knew instantly that I had to make a marshmallow buttercream frosting and infuse it with more lemonade and a touch of lemon zest for a pop of flavor. I couldn’t stop there… I grabbed a jar of lemon curd and gave a little dollop on top of each one. No cutting, no coring, just place it right on top, then pipe your frosting around it to seal it up.
I loved these cupcakes. They were so fresh and tasty, and exactly what I needed to brighten up my day!
I think the surprise lemon curd filling is the best part. I know my family was pleasantly surprised to find that delicious center!
That filling, the frosting, the moist and flavor filled cupcake… it’s hard to pick a favorite.
When all the components of these Lemon Burst Cupcakes are put together, you have one knock-out dessert!
Grab this easy recipe, and brighten up your day!
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Lemon Burst Cupcakes
For the Cupcake:
- 1 box yellow cake mix
- 1 cup lemonade
- 3/4 cup plain Greek yogurt
- 3 eggs
For the Lemonade Marshmallow Buttercream Frosting:
- 1 cup butter, softened
- 1 7oz jar marshmallow fluff
- 1/2 tsp vanilla extract
- 2 to 3 tbsp lemonade
- 1 tsp lemon zest
- 2 1/2 cups powdered sugar
For the filling:
- 1/2 cup jarred lemon curd
- Preheat oven to 350 degrees F.
For the Cupcakes:
- Mix the cake mix, lemonade, greek yogurt, and eggs on low speed for 30 seconds, then medium speed for 2 minutes. Fill cupcake liners 2/3 full and bake for 20 minutes. Remove from muffin tins to let cool on wire racks.
For the Frosting:
- Beat the butter until light and fluffy, add the marshmallow fluff, vanilla, 2 tbsp of lemonade and lemon zest. Beat until fully incorporated, scraping sides of bowl when needed. Gradually add the powdered sugar, again scraping sides of bowl when needed. Add more lemonade if you desire the frosting to be thinner consistency.
- Drop 1/2 tsp of lemon curd on top of each cooled cupcake, pipe the frosting around the lemon curd and swirl on top to cover. Decorate with yellow sprinkles or extra lemon zest if desired. Enjoy!
I love the idea of greek yogurt instead of oil. I think it would help to dampen the box mix flavor. I’m going to try that,
Woukd love to make these, but on earth do you find Lemon Curds???
You can find lemon curd either by the jams and jellies or near the pie filling. If you still can’t find it, you could also make your own. Here is a simple recipe for a homemade lime curd, just switch the lime for the lemon!
These sound amazing and I’m excited to try them, but I’m wondering if you use the “marshmallow fluff” in the plastic container or the “marshmallow creme” that comes in the jar? One other thing, do most grocery stores carry lemon curd, and where could I find it? Thank you so much for your help. 🙂
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Your recipe calls for lemonade in both the cupcakes and the frosting. Are you referring to a dry lemonade mix, frozen concentrate or lemonade you can buy already mixed? Also – would using lemon extract instead of vanilla and lemon cake mix instead of yellow work as well or will it then be too lemony? Thanks for the wonderful recipe – I’m making these cupcakes next weekend for a Mother’s Day brunch!
Hi Char, I used the lemonade that’s already made (Simply Lemonade, to be exact). I’m sure you can use the lemon extract and lemon cake mix, it might be extra lemony, but if you really like lemon, I think it would work great! 🙂
Thanks for the quick reply! I’ll be sure to check back in with you after I decide which way to go!
kathi @ laughingspatula.com
You had me at lemon but then to add the surprise lemon curd and its s box cake to boot? Where you been all my life? Beautiful photos too!
Thank you Kathi! 🙂
Jocelyn @BruCrew Life
What an absolutely fun cupcake! Love all the lemon hits you have going on in them! And marshmallow frosting…it’s my fav!!!
Meriem @ Culinary Couture
Woah.woah.woah. Lemonade marshmallow buttercream frosting? Um, I’ll make these just for the frosting alone! That sounds amazing!
Carol at Wild Goose Tea
As soon as I saw the ‘burst’ was lemon curd I was hooked. What a most excellent way to enliven a plain yellow cake mix. Lemonade has that extra zip. Clever idea. Plus your cupcakes look like they should be
the center piece to a wedding shower. Gorgeous with the little ‘pearls’.
You had me at Lemon Burst! Y.U.M.
I have a question … In the description of the cupcakes, you talk about vanilla cake mix, but in the ingredient list, it calls for a yellow cake mix. Which do I use … Vanilla or Yellow?
Sorry! In my mind “yellow” = “vanilla”. I made these cupcakes with a yellow cake mix from Betty Crocker, but a vanilla cake mix from Betty Crocker would also work for this recipe. 🙂
Shawn … Thank you so much for your quick reply. I’m going to try a vanilla or a French vanilla and see how they turn out, but I know they are going to be delicious. Again, thanks so much for the recipe and your quick reply! 🙂
Wow amazing my mouth is watering
Thank you Kelda! 🙂