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Lemon Burst Cupcakes

Lemon Burst Cupcakes

"Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes."
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Ingredients

1 h 15 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

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Reviews

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These turned out great, but I didn't feel like this was much of a recipe. The only real change from buying the box of cake mix and following the instructions on the back is that you infuse them ...

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