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Lemon Burst Cupcakes

By: Betty Crocker®  
"Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 133 people have saved this

Prep Time:
30 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 24 cupcakes
 

Ingredients

  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 (10 ounce) jar lemon curd
  • 1 (12 ounce) container Betty Crocker® Whipped fluffy white frosting
  • 1/4 cup Betty Crocker® yellow candy sprinkles
  • 1/4 cup Betty Crocker® white candy sprinkles

Directions

  1. Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups.
  3. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. 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.
  5. Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered at room temperature.

Footnotes

  • High Altitude (3500-6500 ft): No change.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 269 | Total Fat: 11.6g | Cholesterol: 9mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by may2mac 
These turned out great, but I didn't feel like this was much of a recipe. The only real change... MORE

 
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