Lemon Drop Cupcakes

Lemon Drop Cupcakes
75 min.
24
138kcal

Suggestions


Indulge your sweet tooth with these delightful Lemon Drop Cupcakes, a perfect treat for any occasion! Bursting with zesty lemon flavor, these cupcakes are not only visually appealing but also incredibly easy to make. With a light and fluffy texture, they are sure to impress your family and friends.

Imagine biting into a soft cupcake, only to discover a luscious lemon curd filling that adds a burst of tangy sweetness. Topped with a smooth lemon glaze and a sprinkle of coarsely crushed lemon drops, these cupcakes are a feast for the senses. The combination of flavors and textures creates a refreshing dessert that is perfect for spring and summer gatherings, birthday parties, or simply as a delightful afternoon snack.

What makes these cupcakes even more appealing is their simplicity. Using a box of Betty Super White cake mix as a base, you can whip up a batch in just 75 minutes, making them an ideal choice for both novice bakers and seasoned pros. The vibrant lemon peel and fresh lemon juice elevate the flavor profile, ensuring that each bite is a burst of sunshine.

So, whether you're hosting a celebration or just want to treat yourself, these Lemon Drop Cupcakes are the perfect way to brighten your day. Get ready to enjoy a sweet and tangy experience that will leave everyone asking for seconds!

Ingredients

  • box cake mix white
  • 0.7 cup lemon curd (from 10-oz jar)
  • 1.5 cups powdered sugar 
  • 1.5 teaspoons lemon zest grated
  • tablespoon juice of lemon fresh
  • tablespoon milk 
  • 0.3 cup gumdrops crushed

Equipment

  • bowl
  • oven
  • spatula
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups.
  3. Bake and cool as directed on box for cupcakes.
  4. Spoon lemon curd into decorating bag fitted with 1/4-inch round tip. Insert tip into center of each cupcake, no more than two-thirds of the way down; gently squeeze bag, pulling upward until filling comes to top of cupcake. (Do not let filling spill out of cupcake.)
  5. In medium bowl, mix powdered sugar, lemon peel, lemon juice and milk with spoon until smooth. Dip top of each cupcake in lemon glaze; twist to allow excess to drip off. Smooth top with spatula.
  6. Sprinkle with lemon drops.

Nutrition Facts

Calories138kcal
Protein3.07%
Fat8.97%
Carbs87.96%

Properties

Glycemic Index
4.83
Glycemic Load
1.47
Inflammation Score
-1
Nutrition Score
1.7056521762%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:138.42kcal
6.92%
Fat:1.39g
2.15%
Saturated Fat:0.8g
5.02%
Carbohydrates:30.76g
10.25%
Net Carbohydrates:30.49g
11.09%
Sugar:21.34g
23.71%
Cholesterol:0.08mg
0.02%
Sodium:169.35mg
7.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.08g
2.15%
Phosphorus:73.31mg
7.33%
Calcium:48.28mg
4.83%
Folate:15.22µg
3.81%
Vitamin B1:0.05mg
3.16%
Vitamin B2:0.05mg
2.91%
Selenium:1.93µg
2.75%
Vitamin B3:0.52mg
2.58%
Iron:0.43mg
2.41%
Manganese:0.04mg
2.24%
Vitamin E:0.19mg
1.26%
Fiber:0.27g
1.07%