Lemon Creme Cupcakes

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

Recipe from Betty Crocker
Lemon Creme Cupcakes
35 mins
1 hr 40 mins
by 4.5 3  people
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Cake, Cupcakes, Desserts
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    • 1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
    • Water, vegetable oil and eggs called for on cake mix box
    • 3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-ounce container)
    • 1/2 cup marshmallow creme
    • 1 container Betty Crocker® Whipped butter cream frosting(12 ounces)
    • 2 teaspoons grated lemon peel
    • 4 teaspoons fresh lemon juice
    • 1/4 cup Betty Crocker® star decors
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    Heat oven to 350 degrees F (325 degrees 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.
    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).
    In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
    In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars.
    High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.

    nutrition information

    Per Serving: cal. (kcal) 220, Fat, total (g) 9, chol. (mg) 25, sat. fat (g) 3, carb. (g) 31, Trans fatty acid (g) 2, sugar (g) 21, pro. (g) 1, sodium (mg) 170, calcium (mg) 40, iron (mg) 0, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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