prep time: 30 minutes
cook time: 35 minutes
servings: 12 cupcakes
1 box pillsbury refrigerated pie crusts, softened as directed
1 box lemon cake mix + water, vegetable oil and eggs called for on the box
1/2 cup lemon curd
1 container vanilla whipped frosting
1. heat oven to 450 degrees. remove pie crusts from pouches and 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 degrees. make cake batter as directed. divide lemon curd evenly among pastry-ined muffic ups. top with cake batter, dividing evenly. bake 30 - 33 minutes or unti toothpick inserted in the center of the cake comes out clean. cool completely.