Lemon Burst Cupcakes

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

  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 24

Ingredients

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

  • 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.

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
220
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
160mg
160%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
  Sugars
25g
25%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
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:
2
*Percent Daily Values are based on a 2,000 calorie diet.