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Prep 30min
Total1hr15min
Servings24
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Ingredients
1
box Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and egg whites called for on cake mix box
1
jar (10 to 12 oz) lemon curd
1
tub (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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Steps
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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Planning a wedding reception? Make your own cupcakes!
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Nutrition Facts are not available for this recipe
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