Buttercream Lemon Thyme Cupcakes

• 1 (15.25- to 16.5-ounce) package lemon cake mix
• 1 cup buttermilk*
• 1 (10-ounce) jar (1 cup) lemon curd
• 1/3 cup vegetable oil
• 3 Land O Lakes Eggs
• 3 tablespoons finely chopped fresh thyme leaves**
• 3/4 cup Land O Lakes Half & Half
• 1/4 cup all-purpose flour
• 1 cup Land O Lakes Butter, softened
• 1 cup sugar
• White edible glitter
• Fresh thyme sprigs

1. Heat oven to 350F.
2. Place paper baking cups into 24 muffin pan cups; set aside.
3. Combine cake mix, buttermilk, 1/2 cup lemon curd, oil and eggs in bowl.
4. Beat at medium speed until well mixed.
5. Stir in chopped thyme.
6. Divide batter among muffin pan cups.
7. Bake 18-22 minutes or until toothpick inserted in center comes out clean.
8. Cool completely.
9. Combine half & half and flour in 1-quart heavy saucepan; whisk until smooth.
10. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture thickens and just comes to a boil.
11. Remove from heat; cool 15 minutes.
12. Combine butter and sugar in bowl; beat at medium speed until creamy.
13. Add flour mixture; beat 5 minutes or until light and creamy and all sugar is dissolved.
14. Add remaining lemon curd; beat until well mixed.
15. Frost or pipe frosting onto cupcakes.
16. Refrigerate until serving time or up to 2 days.
17. Decorate as desired before serving.
18. *Substitute 1 tablespoon lemon juice or vinegar and enough milk to equal 1 cup; let stand 5 minutes.
19. **Substitute fresh lemon thyme leaves.

lemon cake, buttermilk, lemon curd, vegetable oil, o lakes eggs, thyme, allpurpose, butter, sugar, white edible glitter, thyme

Taken from www.landolakes.com/recipe/4108/buttercream-lemon-thyme-cupcakes (may not work)