Birthday Cake Time Lemon Filled Vanilla Cupcakes Recipes

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LEMON BURST CUPCAKES



Lemon Burst Cupcakes image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 jar (10 to 12 oz) lemon curd
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1/4 cup Betty Crocker™ yellow candy sprinkles
1/4 cup Betty Crocker™ white candy sprinkles

Steps:

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

Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 25 g, TransFat 1 g

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