Lemon Curd Jumbo Pie Cupcakes

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  • 30|min prep time
  • 1|hr|30|min total time
  • 5 ingredients
  • 12 servings

box Pillsbury™ refrigerated pie crusts, softened as directed on box
box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
cup lemon curd
container vanilla whipped ready-to-spread frosting


  1. 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  2. 2 Reduce oven temperature to 350°F. Make cake batter as directed on box. Divide lemon curd evenly among pastry-lined muffin cups. Top with cake batter, dividing evenly among muffin cups.
  3. 3 Bake 30 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting.




Nutrition Information

Recipe Step Photos

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