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Lemon Burst Cupcakes

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 24
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Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.
Created Aug 20, 2014
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Ingredients

  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 1/4 to 1 1/2 cups lemon curd (from jar)
  • 1 tub Betty Crocker* Whipped Deluxe* Fluffy White Frosting
  • 1/4 cup (50 mL) yellow candy sprinkles
  • 1/4 cup (50 mL) white candy sprinkles

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  •  
    2
    By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in centre 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 centre 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 at room temperature.

Expert Tips

  • Tip 1
    How-To : If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Nutrition Information

No nutrition information available for this recipe
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