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Prep 35min
Total1hr40min
Servings24
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Ingredients
Cupcakes
1
box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Filling
3/4
cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
1/2
cup marshmallow creme
Frosting
1
tub (12 oz) Betty Crocker™ Whipped Butter Cream Frosting
2
teaspoons grated lemon peel
4
teaspoons fresh lemon juice
1/4
cup Betty Crocker™ star decors
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Steps
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.
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Use sugared edible flowers to garnish these cupcakes.
You'll get more lemon juice from a room-temperature lemon than from a cold one.
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Nutrition Facts are not available for this recipe
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