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Lemon Burst Cupcakes

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By Betty Crocker Kitchens
Updated Jul 27, 2011
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Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.

Lemon Burst Cupcakes

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 6
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 jar (10 to 12 oz) lemon curd
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/4 cup Betty Crocker™ yellow candy sprinkles
  • 1/4 cup Betty Crocker™ white candy sprinkles

Instructions

  • Step 
    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.
  • Step 
    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).
  • Step 
    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.
  • Step 
    4
    Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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