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Lemon Burst Cupcakes

Lemon Burst Cupcakes recipe

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

Recipe Ingredients

Method

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans).
  2. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs.
  3. Cool in pans 10 minutes; remove from pans to cooling racks.
  4. Cool completely, about 30 minutes.
  5. 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).
  6. 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.
  7. Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered at room temperature.

Prep Time: 30 min | Total Time: 1 hour 15 min
Makes: 24 cupcakes

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

Nutrition Information: 1 Cupcake: Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 26g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2%

Exchanges: 1/2 Fruit; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2

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

Reprinted with permission from Betty Crocker.


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