LEMON DROP CUPCAKES

Lemon Drop Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 box (16.25 oz) Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2/3 cup lemon curd (from 10-oz jar)
1 1/2 cups powdered sugar
1 1/2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
1 tablespoon milk
1/4 cup coarsely crushed lemon drops

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
Spoon lemon curd into decorating bag fitted with 1/4-inch round tip. Insert tip into center of each cupcake, no more than two-thirds of the way down; gently squeeze bag, pulling upward until filling comes to top of cupcake. (Do not let filling spill out of cupcake.)
In medium bowl, mix powdered sugar, lemon peel, lemon juice and milk with spoon until smooth. Dip top of each cupcake in lemon glaze; twist to allow excess to drip off. Smooth top with spatula. Sprinkle with lemon drops.

Nutrition Facts : Calories 120, Carbohydrate 35 g, Fat 1, Fiber 0 g, Protein 1/2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg