Lemon Cupcakes

Ingredients

1 box lemon cake mix
1 box (2.75 oz.) lemon pudding and pie filling (not instant)
*additional ingredients needed for the cake mix and pie filling (be sure to check the boxes)
confectioner’s sugar

Directions

1. Preheat the oven as directed on the cake box. Line 22 muffin cups with cupcake liners. (The cake mix states that it makes 24 cupcakes. I wanted the cupcakes to be a little larger so I made 22.) Set the pans aside.

2. Prepare the cake batter as directed on the cake box. Pour the batter into 22 cupcake liners evenly. Bake as directed for cup cakes. When the cupcakes are done, remove each one from the pan and cool on a wire rack.

3. Cook the lemon filling according to the package directions. Set the filling aside to cool.

4. When the cupcakes are completely cooled, use a sharp paring knife to cut the tops off as shown. Fill the cupcake with the warm filling. Press the cake top in the filling. Make sure it’s not on crooked. The filling will thicken as it cools. Dust the cupcakes with confectioner’s sugar.

Store the cupcakes (covered) at room temperature.