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Prep 1hr15min
Total2hr20min
Servings24
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Ingredients
Cupcakes
1
box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Filling
1/3
cup lemon curd (from 11 1/4-oz jar)
1
package (3 oz) cream cheese, softened
Frosting and Decorations
Yellow food color
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
4
to 5 tubes (4.25 oz each) Betty Crocker™ yellow decorating icing
1/2
cup miniature semisweet chocolate chips
Sour candy straws, if desired
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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 muffin 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 moving 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 medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
4
Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
5
Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.
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Lemon curd can usually be found in the baking aisle of the supermarket or with the jams and jellies. It's a sweet and tart sauce made with lemon juice, egg yolks, butter and sugar.
These sunflower-decorated cupcakes are perfect for any spring celebration!
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Nutrition Facts are not available for this recipe
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