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Wedding Cupcakes

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  • Prep 1 hr 15 min
  • Total 4 hr 0 min
  • Servings 26
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Create awesome wedding cupcakes that will be the talk of the reception.
Updated Dec 16, 2011
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  • 1 large egg, plus 3 large egg yolks
  • 1/2 cup sugar
  • 1 1/2 teaspoon finely grated lemon zest
  • 1/3 cup lemon juice (from 2 lemons)
  • 1/8 teaspoon salt
  • 1/4 cup firm butter, cut up



  • 1 1/2 cup butter, softened
  • 1 teaspoon kosher (coarse) salt
  • 2 tablespoons milk
  • 2 tablespoons lemon juice
  • 4 teaspoons grated lemon peel
  • 3 teaspoons vanilla
  • 5 cups powdered sugar
  • Betty Crocker™ blue gel food color, if desired
  • Extra fine edible glitter or decorator sugar crystals, if desired


  • 1
    In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.
  • 2
    Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3
    Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.
  • 4
    In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.
  • 5
    Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Double the recipe to create a large number of cupcakes. More than doubling is not recommended for best results.
  • tip 2
    The extra fine edible glitter can be found at cake and candy supply stores or online at; search for extra fine edible glitter.
  • tip 3
    For a lovely presentation, consider cupcake wrappers from a website like
  • tip 4
    Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap filled, unfrosted cupcakes well with plastic food wrap; freeze. Six hours before frosting, remove from the freezer, loosely cover and defrost. Frost and refrigerate loosely covered. Serve within 24 hours.


Nutrition Facts are not available for this recipe
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