We’re prepping for an ah-MAY-zing month, and what better way to get ready then to have a new recipe?! All it takes is 6 ingredients to have this delicious and refreshing dessert in the fridge, ready to serve guests at a moment’s notice. Thank you again to Nancy C. for cooking this for us!
Lemon Filled Cupcakes by Nancy C.
Download the recipe card here!
Prep Time: 30 min
Bake Time: 12-17 min
- 1 (15.25-oz.) box lemon cake mix
- Ingredients to prepare cake mix (water, oil, eggs)
- 1 (11-oz.) jar of lemon curd (or use strawberry or blueberry jam)
- 1 (16-oz.) container of lemon frosting
- Optional: Zest of 1 large lemon and/or white coarse decorating sugar, for sprinkling on top
Line two 12-cup muffin tins with paper liners; set aside.
Make cupcakes according to directions on cake mix box, also following instructions for baking. After cupcakes are baked, let them cool completely.
Cut a round hole in the center of each cupcake, about the size of a penny, going about halfway deep into the cupcake. You can use an apple corer or small paring knife to do this (an apple corer works the best).
Using a small spoon, fill each cupcake hole with lemon curd, or strawberry or blueberry jam.
Frost cupcakes with the lemon frosting—first, place a small dollop of frosting in the center of each cupcake to cover the filling, then add as much additional frosting as desired and spread over the entire top of each cupcake. Top the frosting with a sprinkle of lemon zest or coarse sugar, or with a little of both! Refrigerate until ready to serve.