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Lemon Curd Jumbo Pie Cupcakes

Lemon Curd Jumbo Pie Cupcakes
  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 12

Can’t decide between pie and cupcakes? Now you don’t have to with this clever lemon dessert mashup! ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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