Lemon Crème Cupcakes
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Updated May 23, 2022
A twist of citrus and a surprise creamy inside make this starry cupcake heavenly.
Lemon Crème Cupcakes
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- Prep Time 35 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 8
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Filling
- 3/4 cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- 1/2 cup marshmallow creme
Frosting
- 1 tub (12 oz) Betty Crocker™ Whipped Butter Cream Frosting
- 2 teaspoons grated lemon peel
- 4 teaspoons fresh lemon juice
- 1/4 cup Betty Crocker™ star decors
Instructions
-
Step1Heat 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.
-
Step2By 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).
-
Step3In 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.
-
Step4In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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