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Lemon Crème Cupcakes
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Prep Time:
35 minutes
Total Time:
1 hour 40 minutes
Citrus-infused cupcake with creamy center: a heavenly delight!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3/4 cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 1/2 cup marshmallow creme
  • 1 tub (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
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups. Prepare the cake mix as instructed on the box to make 24 cupcakes. Let cupcakes cool in the pans for 10 minutes, then transfer to a cooling rack. Allow them to cool completely for about 30 minutes before serving.
  • Create a 3/4-inch-wide indentation in the center of the top of each cupcake by gently swirling the end of a round-handled wooden spoon back and forth, ensuring not to go all the way to the bottom (wiggle the spoon to widen the opening).
  • Prepare the filling by mixing the ingredients in a small bowl. Transfer the filling into a resealable plastic bag. Snip off a small corner of the bag and use it to inject the filling into the center of each cupcake.
  • Combine 1 container of butter cream frosting with lemon peel and juice in a medium bowl. Frost the cupcakes, sprinkle with stars, and store loosely covered.

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