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Lemon Crème Cupcakes

Lemon Crème Cupcakes

Ingredients:8
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/23/2022

Lemon Crème Cupcakes

Ingredients:8
Servings:24

A twist of citrus and a surprise creamy inside make this starry cupcake heavenly.

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Lemon Crème Cupcakes

Prep time:35 min
Total time:1 hr 40 min
Ingredients:8
Servings:24

Lemon Crème Cupcakes

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Ingredient

Cupcakes

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

Filling

3/4 cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
1/2 cup marshmallow creme

Frosting

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

Step 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.

Step 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).

Step 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.

Step 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.

Recipe Tips

Use sugared edible flowers to garnish these cupcakes.
You'll get more lemon juice from a room-temperature lemon than from a cold one.

Nutrition Facts

Nutrition facts are not available for this recipe