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Lemon Drop Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Make scrumptious lemon-glazed cupcakes with Betty Crocker™ cake mix for a delightful treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2/3 cup lemon curd (from 10-oz jar)
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon milk
  • 1/4 cup coarsely crushed lemon drops
Instructions:
  • 1. Preheat the oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups. 2. Prepare the cake mix according to the package instructions, using water, oil, and egg whites. 3. Divide the batter evenly among the muffin cups. 4. Bake and cool as instructed on the box for delicious cupcakes.
  • Transfer the zesty lemon curd into a piping bag equipped with a 1/4-inch round tip. Insert the tip into the center of each cupcake, making sure not to exceed two-thirds of the way down. Gently apply pressure to the bag while pulling up until the filling reaches the top of the cupcake, taking care not to overfill.
  • Combine powdered sugar, lemon peel, lemon juice, and milk in a medium bowl until smooth. Dip each cupcake into the lemon glaze, twist to remove excess glaze, and then use a spatula to smooth the top. Finish by sprinkling with lemon drops.

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