Lemon Curd Jumbo Pie Cupcakes

Treat your guests with these lemon flavored pie cupcakes made using Pillsbury® pie crusts - a delicious dessert.

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

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup lemon curd
1
container vanilla whipped ready-to-spread frosting
  • 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 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 Bake 30 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    530
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    71g
    71%
    (Dietary Fiber
    0g
    0%
      Sugars
    40g
    40%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    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 Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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