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Lemon Burst Cupcakes

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Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.

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(108 Ratings)

108 Ratings

5 spoons 29%

4 spoons 31%

3 spoons 27%

2 spoons

1 spoons

Member Reviews (10)

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PREP TIME
30 Min
TOTAL TIME
1 Hr 15 Min
SERVINGS
24

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1: jar (10 to 12 oz) lemon curd

1: container (12 oz) Betty Crocker® Whipped fluffy white frosting

1/4: cup Betty Crocker® yellow candy sprinkles

1/4: cup Betty Crocker® white candy sprinkles

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
2 By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
3 Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
4 Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.

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Expert Tips

If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Planning a wedding reception? Make your own cupcakes!

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Nutrition Information:

1 Serving (1 Cupcake)

Calories 220

(Calories from Fat 80),

Total Fat 8g

(Saturated Fat 2g,
Trans Fat 1g),

Cholesterol 10mg;
Sodium 160mg;
Total Carbohydrate 34g

(Dietary Fiber 0g,
Sugars 25g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 0.00%;

Exchanges:

1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 10 Reviews View All

Posted 6/14/2011 11:17:29 AM REPORT ABUSE KFMallday said:

Rating:

I was inspired by tiny66...i did the seltzer, and the cake came out great! i did cool whip lite as the frosting, which was ok..next time 1/2 frosting, 1/2 cool whip to cut back of calories.....and next time Ill make bigger holes for more lemon curd, because i love it so!

This reply was: Helpful Inspiring

Posted 3/23/2011 5:19:43 PM REPORT ABUSE dreday said:

Rating:

These are perfect if you are a lemon freak like me! I used a lemon cake mix and filled them with lemon curd and topped with white icing. The cake was moist and the curd added the extra lemon kick. I used the end of a wooden spoon to create a pocket for the lemon curd which worked out well. Next time, I will use a white cake mix instead--I like the contrast of the white cake and the yellow lemon curd in the middle. I think adding lemon zest and juice to the white cake mix will bring out the lemon flavor. Either way, this is a great recipe and my guests loved them!

This reply was: Helpful Inspiring

Posted 2/17/2011 2:05:06 PM REPORT ABUSE tiny66 said:

Rating:

Want to take away a lot of calories ? Use the cake mix you prefer and use nothing esle except a can of diet soda or 12ozs. of club soda. Very, Very, Very Moist ! Keeps best uncovered. I've tried sealing in a container. But it actually gets more moist the older it is !! Delish !

This reply was: Helpful Inspiring