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Lemon Curd Jumbo Pie Cupcakes

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Lemon Curd Jumbo Pie Cupcakes
  • Prep Time 25 min
  • Total Time 1 hr 45 min
  • Servings 12
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Can’t decide between pie and cupcakes? Now you don’t have to with this clever lemon dessert mashup!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
box Betty Crocker™ Supermoist™ cake mix lemon with pudding in the mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup lemon curd
1
container Betty Crocker™ Rich & Creamy frosting vanilla whipped

Directions

  • 1 Heat oven to 450°F. Unroll pie crusts on work surface. Cut 6 (4 3/4-inch) rounds from each crust. Firmly press 1 round in bottom and up side of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  • 2 Reduce oven temperature to 350°F. Make cake mix as directed on box, using water, oil and eggs. Divide lemon curd evenly among crust-lined muffin cups. Top evenly with cake batter.
  • 3 Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Frost cupcakes with vanilla frosting.
Tips  

Look for lemon curd in jars in the baking aisle, or with jams and jellies, at the grocery store.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
530
(
Calories from Fat
240
)
Daily Value
Total Fat
26g
40%
(
Saturated Fat
8g
40%
,
Trans Fat
2g
)
Cholesterol
65mg
22%
Sodium
490mg
21%
Potassium
45mg
1%
Total Carbohydrate
71g
24%
(
Dietary Fiber
0g
0%
,
Sugars
40g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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