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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Creme Cupcakes Recipe

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This recipe for Lemon Creme Cupcakes is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box SuperMoist Yellow or Lemon Cake Mix
3/4 Cup Whipped Vanilla Frosting ,(From 12 Ounce Container)
1/2 Cup Marshmallow Creme
1 (12 Ounce) Container of Whipped Butter Cream Frosting
2 Teaspoons Grated Lemon Peel
4 Teaspoons Fresh Lemon Juice
Directions:
Directions:
Heat oven to 350° (325° for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Follow directions on cake box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. 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 3/4 cup whipped vanilla frosting and 1/2 cup marshmallow creme this is the filling. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom 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.
Number Of Servings:
Number Of Servings:
24 CUPCAKES
Personal Notes:
Personal Notes:
Optional-Sprinkle with candy cake stars.

 

 

 

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