These are tart and sweet—a perfect sunny treat. Even the adults will want in on these cupcakes!
INGREDIENTS | SERVES 24
1 recipe Lemon Cake batter
2 quarts Cream Cheese Frozen Yogurt
2 cups Lemon Curd Fresh strawberries for garnish
Make It a Strawberry Cheesecake:
Instead of Lemon Curd, you can use macerated strawberries: Cut 1 quart fresh strawberries into quarters and combine with 1 teaspoon orange zest, the juice from half an orange, and ¼ cup sugar. Allow
to rest 1 hour to meld flavors.
Directions:
1. Preheat the oven to 350°F.
2. Line two 12-cup cupcake tins with paper liners. Pour batter into liners, filling only one-quarter of each cup.
3. Bake until golden and a toothpick inserted into the cakes comes out clean. Cool completely.
4. Place one 3-ounce scoop of frozen yogurt on each cupcake. Cover and freeze until ready to serve.
When ready to serve, top with Lemon Curd and a fresh berry.
