Lemon Lime Filled Cupcakes
Lemon box mix is dressed up by adding zest and the cupcakes are filled with lime curd then topped with a sweet buttercream frosting.
Servings: 24 cupcakes
- 15.25 oz lemon cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 6 oz lime curd
- 3 sticks unsalted butter at room temperature
- 3 ¾ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon milk or more, as needed
Preheat your oven to 350 degrees. Line two cupcake pans with paper liners.
Combine boxed cake mix with eggs, oil and water in a stand mixer. Beat on low speed until combined. Zest half of the lemon and half of the lime and add into the batter.
Fill each cavity of the cupcake pan ⅔ of the way full with the batter. Bake for 20-23 minutes or until cupcakes are golden.
Remove from the oven and let cool completely.
Once cooled, cut a circle out of the center of each cupcake and fill with a teaspoon of lime curd. Place the cut out piece back on top.
Beat butter in a stand mixer until smooth. Add in powdered sugar 1 cup at a time until fully combined. Then add in salt and milk until it reaches a smooth and pipeable consistency.
Transfer frosting to a piping bag fitted with a large star tip and pipe frosting onto cupcakes.
Decorate cupcakes with yellow and green sprinkles, if desired.
Egg, oil and water measurements are according to the box of cake I used. Check your boxed cake mix for what it says to include.
Baked, unfilled and unfrosted cupcakes can be frozen once completely cooled. They'll last in the freezer for a few months.
Serving: 1cupcake | Calories: 297kcal | Carbohydrates: 36g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 174mg | Potassium: 21mg | Fiber: 1g | Sugar: 29g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg