LEMON CRèME CUPCAKES

Lemon Crème Cupcakes image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped vanilla frosting
1/2 cup marshmallow creme
1 container Betty Crocker™ Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker™ star decors

Steps:

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.
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 1 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. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 22 g, TransFat 1 1/2 g