Wedding Cupcakes

Wedding Cupcakes

Create awesome wedding cupcakes that will be the talk of the reception.

Prep Time



Total Time






large egg, plus 3 large egg yolks
cup sugar
1 1/2
teaspoon finely grated lemon zest
cup lemon juice (from 2 lemons)
teaspoon salt
cup firm butter, cut up
foil paper baking cups
box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
teaspoon vanilla
1 1/2
cup butter, softened
teaspoon kosher (coarse) salt
tablespoons milk
tablespoons lemon juice
teaspoons grated lemon peel
teaspoons vanilla
cups powdered sugar
Betty Crocker® blue gel food color, if desired
Extra fine edible glitter or decorator sugar crystals, if desired
  1. In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.
  2. Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  3. Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.
  4. In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.
  5. Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.
Makes 26 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Double the recipe to create a large number of cupcakes. More than doubling is not recommended for best results.
The extra fine edible glitter can be found at cake and candy supply stores or online at; search for extra fine edible glitter.
For a lovely presentation, consider cupcake wrappers from a website like
Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap filled, unfrosted cupcakes well with plastic food wrap; freeze. Six hours before frosting, remove from the freezer, loosely cover and defrost. Frost and refrigerate loosely covered. Serve within 24 hours.
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 340
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 9g,
    • Trans Fat 1/2g),
  • Cholesterol 90mg;
  • Sodium 330mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 0g,
    • Sugars 35g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 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;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.