Lemon Curd Jumbo Pie Cupcakes

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

By Pillsbury Kitchens

October 21, 2011

Make with

Pillsbury Pie Crust

Ingredients

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

1/2

cup lemon curd

container vanilla whipped ready-to-spread frosting

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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.