Lemon Drop Cupcakes

Lemon Drop Cupcakes

Bake these delicious cupcakes topped with lemon glaze. A delectable dessert made using Betty Crocker® SuperMoist® cake mix.

Prep Time



Total Time






box (16.25 oz) Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
cup lemon curd (from 10-oz jar)
1 1/2
cups powdered sugar
1 1/2
teaspoons grated lemon peel
tablespoon fresh lemon juice
tablespoon milk
cup coarsely crushed lemon drops
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  2. Spoon lemon curd into decorating bag fitted with 1/4-inch round tip. Insert tip into center of each cupcake, no more than two-thirds of the way down; gently squeeze bag, pulling upward until filling comes to top of cupcake. (Do not let filling spill out of cupcake.)
  3. In medium bowl, mix powdered sugar, lemon peel, lemon juice and milk with spoon until smooth. Dip top of each cupcake in lemon glaze; twist to allow excess to drip off. Smooth top with spatula. Sprinkle with lemon drops.
Makes 24 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • Total Fat 5g
      • (Saturated Fat 1 1/2g,),
    • Sodium 150mg;
    • Total Carbohydrate 35g
      • (Dietary Fiber 0g,
    • Protein 1/2g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 1 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.