Lemon Crème Cupcakes

Lemon Crème Cupcakes

A twist of citrus and a surprise creamy inside make this starry cupcake heavenly.

Prep Time

35

Minutes

Total Time

1:40

Hr:Mins

Makes

24

cupcakes

Cupcakes
1
box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling
3/4
cup Betty Crocker® Whipped vanilla frosting
1/2
cup marshmallow creme
Frosting
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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use sugared edible flowers to garnish these cupcakes.
You'll get more lemon juice from a room-temperature lemon than from a cold one.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 220
    • (Calories from Fat 90),
  • Total Fat 11g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 25mg;
  • Sodium 160mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 0g,
    • Sugars 22g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.