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Sunflower Cupcakes

sunflower cupcakes Dessert
Sunflower Cupcakes
  • Prep 1 hr 15 min
  • Total 2 hr 20 min
  • Servings 24

Brighten a loved one's day with lemon curd-filled cupcakes decorated to resemble beautiful sunflowers. MORE+ LESS-

Updated August 24, 2011
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

Cupcakes

1
box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling

1/3
cup lemon curd (from 11 1/4-oz jar)
1
package (3 oz) cream cheese, softened

Frosting and Decorations

Yellow food color
1
container Betty Crocker™ Whipped fluffy white frosting
4
to 5 tubes (4.25 oz each) Betty Crocker™ yellow decorating icing
1/2
cup miniature semisweet chocolate chips
Sour candy straws, if desired

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 muffin 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 moving 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 medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
  • 4
    Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
  • 5
    Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.

Expert Tips

  • Lemon curd can usually be found in the baking aisle of the supermarket or with the jams and jellies. It's a sweet and tart sauce made with lemon juice, egg yolks, butter and sugar.
  • These sunflower-decorated cupcakes are perfect for any spring celebration!

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
310
Calories from Fat
130
% Daily Value
Total Fat
15g
22%
Saturated Fat
3 1/2g
18%
Trans Fat
1g
Cholesterol
35mg
11%
Sodium
180mg
8%
Potassium
40mg
1%
Total Carbohydrate
42g
14%
Dietary Fiber
0g
0%
Sugars
31g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
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 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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