CITRUS POKE CUPCAKES

Citrus Poke Cupcakes image

Provided by Deborah Harroun

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
Grated peel of 1 lemon
Grated peel of 1 lime
Grated peel of 1 orange
1 cup boiling water
7 1/2 teaspoons Jell-O™ lime-flavored gelatin
7 1/2 teaspoons Jell-O™ orange-flavored gelatin
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 3/4 cups powdered sugar
1 teaspoon lemon extract
2/3 cup whipping cream

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.
In another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined. Beat in lemon extract. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold one-third of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
Pipe or spread frosting on cupcakes. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving