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Lemon Crème Cupcakes

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Lemon Crème Cupcakes
  • Prep 35 min
  • Total 1 hr 40 min
  • Servings 24
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A twist of citrus and a surprise creamy inside make this starry cupcake heavenly.
Updated Aug 9, 2011

Ingredients

Cupcakes

Filling

Frosting

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffins 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 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
    In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • 4
    In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use sugared edible flowers to garnish these cupcakes.
  • tip 2
    You'll get more lemon juice from a room-temperature lemon than from a cold one.

Nutrition

220 Calories, 11g Total Fat, 1g Protein, 31g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
220
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
2 1/2g
13%
Trans Fat
1 1/2g
Cholesterol
25mg
9%
Sodium
160mg
7%
Potassium
25mg
1%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
22g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 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; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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