Lemon Curd Jumbo Pie Cupcakes

  • Prep 30 min
  • Total 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

Steps

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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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
8g
40%
Trans Fat
2g
Cholesterol
65mg
22%
Sodium
490mg
21%
Potassium
45mg
1%
Total Carbohydrate
71g
24%
Dietary Fiber
0g
0%
Sugars
40g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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