Ingredients Jump to Instructions ↓

  1. 1 large egg, plus

  2. 3 large egg yolks

  3. 1/2 cup sugar

  4. 1 1/2 teaspoon finely grated lemon zest

  5. 1/3 cup lemon juice (from 2 lemons)

  6. 1/8 teaspoon salt

  7. 1/4 cup firm butter, cut up

  8. 26 foil paper baking cups

  9. 1 box Betty Crocker® SuperMoist® yellow cake mix

  10. Water, vegetable oil and eggs called for on cake mix box

  11. 1 teaspoon vanilla

  12. 1 1/2 cup butter, softened

  13. 1 teaspoon kosher (coarse) salt

  14. 2 tablespoons milk

  15. 2 tablespoons lemon juice

  16. 4 teaspoons grated lemon peel

  17. 3 teaspoons vanilla

  18. 5 cups powdered sugar

  19. Betty Crocker® blue gel food color, if desired

  20. Extra fine edible glitter or decorator sugar crystals, if desired

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.

  2. Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

  3. Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.

  4. In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.

  5. Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.


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