These boozy, semi-scratch cupcakes are loaded with citrus flavor, thanks to a generous pour of White Claw Natural Lime Hard Seltzer. We upped the ante by adding a spiked lemon curd filling, and topped each cupcake with a dollop of vanilla frosting for a grown-up treat.
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray.
Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until lightly browned and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Turn cupcakes out onto a wire rack and cool completely.
Meanwhile, stir 2 tablespoons of the remaining lime seltzer with the lemon curd in a small bowl until combined. Set aside until ready to assemble.
Scoop out a 1/2-inch-wide and 1/2-inch-deep hole from the center of each cupcake top using a small measuring spoon. Fill each hole with the spiked lemon curd (about 1 1/2 teaspoons per cupcake).
Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Transfer to a piping bag fitted with a large round pastry tip. Pipe the frosting onto the cupcakes to cover the curd, leaving the edge exposed. Top each with a lime candy wedge.
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