Lemon Crème Cupcakes

By Bujvary

Ingredients

• 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
• 1/2 cup marshmallow creme
• 1 container Betty Crocker® Whipped butter cream frosting
• 2 teaspoons grated lemon peel
• 4 teaspoons fresh lemon juice
• 1/4 cup Betty Crocker® star decors

Details

Servings 1
Cooking time 100mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffins cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. 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 1 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. Store loosely covered.