Lemon Crème Cupcakes

 

1

box Betty Crocker® SuperMoist® yellow or lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

3/4

cup Betty Crocker® Whipped vanilla frosting

1/2

cup marshmallow creme

1

container Betty Crocker® Whipped butter cream frosting

2

teaspoons grated lemon peel

4

teaspoons fresh lemon juice

1/4

cup Betty Crocker® star decors

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffins cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 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 In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
• 4 In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars. Store loosely covered.