Pascha Recipes
Lemon Burst Cupcakes
There's a surprise burst of creamy lemon filling inside these delicious cupcakes.
Prep: 30 min | Total: 1 hour 15 min | Yield: 24 cupcakes
Ingredients
- 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 (10 to 12 ounce) jar lemon curd
- 1 (12 ounce) container Betty Crocker® Whipped fluffy white frosting
- 1/4 cup Betty Crocker® yellow candy sprinkles
- 1/4 cup Betty Crocker® white candy sprinkles
Instructions
- Heat oven to 350 degrees F (325 degrees F 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.
- 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 at room temperature.
Notes
High Altitude (3500-6500 ft): No change.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Nutrition
Per 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.
Attribution
Recipe and photo used with permission from:
Betty Crocker