Extra light and moist lemony cupcake.
1 box Betty Crocker Super Moist Lemon Cake Mix
1/2 cup water
1/2 cup limoncello
1/2 cup vegetable oil
8 ounces lemon curd
8 ounce mascarpone
8 ounce heavy whipping cream
1 cup confectioner sugar
7 ounce jar marshmallow cream
1 teaspoon vanilla
Lotus Parchment Baking Liners
White & Gold Cake Decorations
Preheat Oven to 350*
Line a 12 cup muffin tin with lotus parchment paper cups
In a mixing bowl combine cake mix, eggs, water, limoncello and olive oil. Mix about 2 minutes. Divide batter between the 12 cups and bake in the center of the oven for 13 – 15 minutes. Remove cupcakes from the oven and let cool.
Place the lemon curd in a freezer quart size baggie. With a paring knife cut a section from the top of each cup cake. Cut a circle out, save or sample the little cut outs you will not need them. Cut the tip of the lemon curd bag and pipe into the top of each cup cake.
In a mixing bowl add the mascarpone and give a quick whisk, add the heavy cream and confectioner sugar and whisk on medium speed. When the frosting starts getting thicker add the marshmallow cream and vanilla and whisk until firm peaks form. Place the frosting into a pastry or gallon size zip lock bag fitter with a star decorating tip. If you do not have one, it’s ok. Pipe the frosting onto each cup cake. Sprinkle with the white and gold decorations. Refrigerate until you are ready to serve..