Lemon Burst Cupcakes

By eapple

Ingredients

• 1 box Betty Crocker SuperMoist white cake mix
• Water, vegetable oil and eggs whites as called for on cake mix box
• 1 (10-12 oz) jar lemon curd
• 1 container Betty Crocker Whipped fluffy white frosting
• 1/4 cup yellow candy sprinkles
• 1/4 cup white candy sprinkles

Details

Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Heat oven to 350 degrees (325 for dark or nonstick pans). Line muffin pans with paper liners (for 24 cupcakes). Make cake mix according to package directions. Fill muffin cups 2/3 full and bake according to package directions. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Make deep, 3/4-inch wide indentation in center of top of each cupcake with end of round handle wooden spoon. Do not go through the bottom.

Spoon lemon curd into corner of resealable heavy-duty food storage plastic bag. Cut about 1/4-inch off the corner of the bag. Gently push cut corner of bag into center of cupcake and squeeze about 2 tsp of lemon curd into center of each cupcake being careful not to split cupcake.

Frost cupcakes. To decorate, roll edge of each cupcake in candy sprinkles.