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Lemon Burst Cupcakes

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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.
Updated Jul 27, 2011

Ingredients

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

220 Calories, 8g Total Fat, 1g Protein, 34g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
220
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
2g
10%
Trans Fat
1g
Cholesterol
10mg
3%
Sodium
160mg
7%
Potassium
25mg
1%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
25g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 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; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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