Lemon Burst Cupcakes

Name: Lemon Burst Cupcakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: American
Ingredients: 340 grams container Betty Crocker® Whipped fluffy white frosting; 283 grams jar lemon curd; 59 milliliters Betty Crocker® white candy sprinkles; 59 milliliters Betty Crocker® yellow candy sprinkles; 1 box Betty Crocker® SuperMoist® white cake mix

Lemon Burst Cupcakes might be just the American recipe you are searching for. For 33 cents per serving, you get a dessert that serves 24. One serving contains 201 calories, 1g of protein, and 5g of fat. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a dairy free diet. Head to the store and pick up whipped fluffy frosting, candy sprinkles, candy sprinkles, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Cake Mix

Cupcakes

Equipment you will use

Oven

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).

Ingredients you will need

Cupcakes

Equipment you will use

Wooden Spoon

Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag.

Ingredients you will need

Lemon Curd

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Lemon Curd

Cupcakes

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

Ingredients you will need

Sprinkles