Lemon Burst Cupcakes
1 box white cake mix
water, vegetable oil and egg whites, as directed on the box
1 jar (10-12 oz) lemon curd
1 12 oz jar fluffy white frosting
Heat oven to 350. Place paper baking cups in 24 muffin cups. In a large bowl, mix cake mix as directed on the box. Divide equally among muffin cups. Bake as directed. Cool 10 minutes and then completely.
Spoon or pipe lemon curd into cupcakes. I used one of those pokey tips with a frosting bag. I was a little afraid of breaking the cupcake, so I don't think I put enough in. Then frost with the frosting. I used a another frosting bag and fun tip. And then I used purple sparkly cupcakes. In a way, they were an homage to my high school. Purple and gold were my school colors. I'm such a dork.