I hope everyone had a wonderful Easter! For some reason, Easter seems to invoke serious dessert inspiration for me. Last year I made these delectable Mint Chocolate Ice Cream Cupcakes. This year I wanted something lemon. I am a member of Raley’s Something Extra Try It program, and they sent me not only a box of their premium vanilla bean cake mix, but also a whisk, recipe booklet, and some adorable Easter cupcake liners. I was originally planning on making a lemon cake, but I couldn’t pass up the chance to use my cute new cupcake liners.
I’ve been known to turn up my nose at boxed cake mixes, but I was intrigued by the vanilla bean flavor . . . and hey, it was free, and I’m not one to turn down a bargain. So, I quickly whipped together the ingredients (cake mix, eggs, milk, and melted butter), and popped the cupcakes in the oven. They smelled divine right out of the oven, and tasted even better. They were light, flavorful, and pleasantly sweet. Sweet enough to eat without any frosting – but what’s the fun in that?
I still wanted something lemon, and I thought about making a lemon buttercream frosting, but I knew I’d want something lighter after gorging myself on Easter dinner. Instead of traditional frosting, I smeared the top of the cupcakes with lemon curd, added a generous dollop of fresh whipped cream, and then topped them off with a sprinkling of chopped pistachios.
Yep, they were awesome – feast your eyes . . . 
The sweetness of the vanilla bean cake, combined with the tart lemon curd, creamy whipped cream, and crunchy, salty pistachios created the perfect marriage of texture and flavor. Next time I may skip Easter dinner and gorge myself on dessert instead.
Ingredients
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Lemon curd (on the jam and jelly aisle)
1 cup heavy whipping cream
Powdered sugar, to taste
1/4 cup chopped pistachios
Prepare the cupcakes, per the package directions and let cool completely (this step can be completed the day before).
Prepare the whipped cream, by beating the cream in a medium bowl (preferably metal) with an electric mixer until soft peaks form. (Note: to speed this process, I put a few ice cubes in the bottom of a large bowl, and then set the bowl of cream on top of the ice while I’m mixing). Sprinkle in the powdered sugar (I think I used about 1 tablespoon) and beat to combine. Taste the whipped cream, and add additional powdered sugar, if desired. Continue beating for another 30 seconds to 1 minute, or until peaks form when you remove the beaters.
To assemble the cupcakes, spread about 1 teaspoon of lemon curd on top of each cupcake, then add a generous spoonful of whipped cream, then sprinkle the pistachios on top. Serve immediately.
