Lemon Creme Cupcakes
A twist of citrus and a surprise creamy inside make this starry cupcake heavenly. Find this cupcake and more in the Betty Crocker Cakes magazine on sale March 10th-April 7th.
Prep Time: 35 min
Total Time: 1 hour 40 min
Makes: 24 cupcakes
1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
1 container (12 oz) Betty Crocker® Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker® star decors
1. Heat oven to 350°F (325°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.
2. 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).
3. In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
4. In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.
Use sugared edible flowers to garnish these cupcakes.
Did You Know?
You'll get more lemon juice from a room-temperature lemon than from a cold one.
1 Cupcake: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 2g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 21g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2000% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices