There's a surprise burst of creamy lemon filling inside these delicious cupcakes.
Prep: 30 min | Total: 1 hour 15 min | Yield: 24 cupcakes
High Altitude (3500-6500 ft): No change.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Per 1 cupcake: Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 26g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2%
Exchanges: 1/2 Fruit; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker
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