Lemon Burst Cupcakes

By dette

Mmm! There’s a surprise burst of creamy lemon filling inside these delicious cupcakes

Ingredients

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

Details

Servings 24
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

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