Directions:
- Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon peel before mixing batter. Fill prepared cups two-thirds full. Bake and cool cupcakes as package directs.
- In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.86 Kcal (1109 kJ) | ||
| Calories from fat | 42.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 10.19mg | 3% | |
| Sodium | 153.18mg | 6% | |
| Potassium | 33.18mg | 1% | |
| Total Carbs | 56.35g | 19% | |
| Sugars | 46.59g | 186% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 331.91 Kcal (1390 kJ) | ||
| Calories from fat | 53.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 7% | |
|---|---|---|---|
| Cholesterol | 12.77mg | 3% | |
| Sodium | 191.96mg | 6% | |
| Potassium | 41.58mg | 1% | |
| Total Carbs | 70.61g | 19% | |
| Sugars | 58.39g | 186% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 1.37g | 2% | |
| Vitamin C | 8.3mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 3% | |
| Calcium | 66mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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