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Lemon Burst Cupcakes

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

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( 110 Ratings)

110 Ratings

5 Stars 30%

4 Stars 31%

3 Stars 26%

2 Stars

1 Stars

Member Reviews ( 12 )

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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

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Directions

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

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!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

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

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 3/19/2013 11:37:57 AM REPORT ABUSE txsouthpaw said:

Rating:

These cupcakes are great! I made them for work and everyone LOVED them. I added lemon curd to the frosting and that gave the cupcakes an extra punch of flavor. I will def be making these again, esp with spring/summer around the corner, these will be very refreshing.

This reply was: Helpful Inspiring

Posted 10/29/2012 9:21:12 AM REPORT ABUSE baker-baker said:

Rating:

Made these for our church bakesale. Shared them with neighbors also. Rave reviews from everybody. Nice and moist and very taety. Some confusion as to egg whites or recipe on cake mix box. Used 1 white and 2 whole eggs. Came out nice and moist. Would appreciate if someone could clarify the egg whites/eggs directions. Be sure to try this one, it's delicious.

This reply was: Helpful Inspiring

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