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Lemon Burst Cupcakes

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 24
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Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.
By Betty Crocker Kitchens
Updated Jul 27, 2011
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 jar (10 to 12 oz) lemon curd
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/4 cup Betty Crocker™ yellow candy sprinkles
  • 1/4 cup Betty Crocker™ white candy sprinkles

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
  • 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
    Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
  • 4
    Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Planning a wedding reception? Make your own cupcakes!

Nutrition

Nutrition Facts are not available for this recipe
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