- 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1 (10 ounce) jar lemon curd
- 1 (12 ounce) container Betty Crocker® Whipped fluffy white frosting
- 1/4 cup Betty Crocker® yellow candy sprinkles
- 1/4 cup Betty Crocker® white candy sprinkles
- Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups.
- Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
- Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered at room temperature.