Just use paper liners and follow the baking time for cupcakes on the back of the cake mix box. You can split the cupcakes or put the filling in a pastry bag or press, and squirt the filling into the cupcakes. Then frost.
Lemon Velvet Cream Cake
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
Bake and cool as directed on box for 8- or 9-inch round cake pans.
Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
High Altitude (3********* ft): Follow High Altitude directions on box for 8- or 9-inch pans.
If softening cream cheese in the microwave, transfer to a chilled bowl and continue as directed in step 3.
For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting.
Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments.