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Lemon Crème Cupcakes

166 Ratings

13 Comments

Prep 35 min
Total 1 hr 40 min
Servings 24

A twist of citrus and a surprise creamy inside make this starry cupcake heavenly. MORE+ LESS-

By Betty Crocker Kitchens

August 9, 2011

Ingredients

Cupcakes

box Betty Crocker™ Super Moist™ yellow or lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

3/4

cup Betty Crocker™ Whipped vanilla frosting

1/2

cup marshmallow creme

Frosting

container Betty Crocker™ Whipped butter cream frosting

teaspoons grated lemon peel

teaspoons fresh lemon juice

1/4

cup Betty Crocker™ star decors

Steps

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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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 220
Calories from Fat: 90

% Daily Value

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;