Lemon Burst Cupcakes Recipe - Allrecipes.com
Lemon Burst Cupcakes Recipe
  • READY IN hrs

Lemon Burst Cupcakes

Recipe by  

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

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Original recipe makes 24 cupcakes Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 1 hr 15 mins

Footnotes

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

Sep 01, 2009

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 with lemon curd. The flavor was really good.

 

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Nutrition

  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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