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Sunflower Cupcakes
Sunflower Cupcakes
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Prep Time:
1 hour 15 minutes
Total Time:
2 hours 20 minutes
Make sunshine-filled lemon cupcakes with sunflower decorations for a delightful treat.
Ingredients:
  • Sour candy straws, if desired
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup lemon curd (from 11 1/4-oz jar)
  • 1 package (3 oz) cream cheese, softened
  • Yellow food color
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 4 to 5 tubes (4.25 oz each) Betty Crocker™ yellow decorating icing
  • 1/2 cup miniature semisweet chocolate chips
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and line 24 muffin cups with paper baking cups. Prepare the cake mix as per the box instructions to make 24 cupcakes. Allow them to cool in the pans for 10 minutes, then transfer to a cooling rack. Let the cupcakes cool completely for about 30 minutes before serving.
  • Create a deep, 3/4-inch-wide indentation in the center of the top of each cupcake by gently wiggling the end of a round handle wooden spoon back and forth, being careful not to go all the way to the bottom.
  • In a medium bowl, mix lemon curd and cream cheese with an electric mixer until smooth. Transfer the mixture into a small resealable plastic bag, seal it, and cut a 3/8-inch hole in one bottom corner. Insert the bag tip into the center of each cupcake and gently squeeze to fill them.
  • Mix 4 drops of food color into frosting until it turns a lovely pale yellow, then frost the cupcakes.
  • Soak unopened icing tube in tall glass of hot tap water for 15 minutes. Pat dry. Gently knead to soften. Use leaf tip to pipe 2 circles of leaves on cupcake. Leave center unfrosted. Add 1 teaspoon chocolate chips to center; press gently. Decorate with sour candy straws for stems and leaves. Refrigerate until serving. Cover leftovers loosely in refrigerator.

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