Life Made Easy

Lemon Burst Cupcakes

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

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box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
jar (10 to 12 oz) lemon curd
container (12 oz) Betty Crocker™ Whipped fluffy white frosting
cup Betty Crocker™ yellow candy sprinkles
cup Betty Crocker™ white candy sprinkles

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Prevent your screen from going dark while you cook.

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

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