Sunflower Cupcakes

Brighten a loved one's day with lemon curd-filled cupcakes decorated to resemble beautiful sunflowers.

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  • prep time 1 hr 15 min
  • total time 2 hr 20 min
  • ingredients 9
  • servings 24
 

Ingredients

Cupcakes

1
box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling

1/3
cup lemon curd (from 11 1/4-oz jar)
1
package (3 oz) cream cheese, softened

Frosting and Decorations

Yellow food color
1
container whipped fluffy white frosting
4
to 5 tubes (4.25 oz each) yellow decorating icing
1/2
cup miniature semisweet chocolate chips
Sour candy straws, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2 By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  • 3 In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
  • 4 Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
  • 5 Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2 By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  • 3 In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
  • 4 Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
  • 5 Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.

EXPERT TIPS

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Expert Tips

Lemon curd can usually be found in the baking aisle of the supermarket or with the jams and jellies. It's a sweet and tart sauce made with lemon juice, egg yolks, butter and sugar.

These sunflower-decorated cupcakes are perfect for any spring celebration!

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
310
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
180mg
180%;
Total Carbohydrate
42g
42%
(Dietary Fiber
0g
0%
  Sugars
31g
31%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 2 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; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.