Best Sunny Sunshine Cupcakes Recipes

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LEMONY SUNSHINE CUPCAKES



Lemony Sunshine Cupcakes image

Provided by Food Network

Categories     dessert

Time 43m

Yield 16 cupcakes

Number Of Ingredients 11

1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 large eggs, at room temperature
1/4 cup vegetable oil
1/4 cup water
1 small box (3.4 ounce) instant lemon pudding
1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist)
1/3 cup lemon curd

Steps:

  • Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
  • Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
  • In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
  • Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
  • Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
  • Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
  • With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
  • Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
  • Serve cupcakes warm from the oven or at room temperature.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SUNNY SUNSHINE CUPCAKES



Sunny Sunshine Cupcakes image

I made these super easy cupcakes for my daughter's breakfast birthday party. These would be perfect for a summer gathering, kid's party, class treat, etc!! You can adjust the quantity to yield as many as you need. I made these with lemon frosting but you could use a white frosting and tint it yellow.

Provided by Mom2Rose

Categories     Dessert

Time 5m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 5

24 cupcakes, premade and unfrosted
1 (16 ounce) container lemon frosting
48 brown miniature M&M's chocolate candies (or brown reeses pieces)
1 (12 ounce) bag candy corn
red icing

Steps:

  • Frost cupcakes with lemon/yellow frosting.
  • Place 2 brown M&M's as eyes on cupcake.
  • Place 10 candy corns around edge of cupcakes with widest part on cupcake rim to make sunshine "rays.".
  • Use red icing to make smile on cupcakes.
  • ENJOY!

Nutrition Facts :

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