Hi there! I love desserts and anything lemon makes me smile. So, I had to try this very easy and tasty Lemon Burst Cupcake recipe I found in one of those small paperback recipe booklets. They’re usually located in the check-out line by the cash register.
1 box super moist white cake mix
water, vegetable oil and egg whites called for on cake mix box
1 jar lemon curd
1 container whipped fluffy white frosting
yellow and white candy sprinkles
Heat oven to 350 degrees, place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups.
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered at room temperature.