Real Recipes From Real Home Cooks ®

lemon cream cupcakes

★★★★★ 1
a recipe by
Jessica Hannan
Austin, TX

Angel food cake. Lemon cream pie filling. Vanilla whipped cream. These are a few of my favorite things, and they are so tasty together! Found out the hubby does not like lemon pie filling, so more for me!

★★★★★ 1
serves 24
prep time 2 Hr 30 Min
cook time 1 Hr

Ingredients For lemon cream cupcakes

  • 1 box
    angel food cake mix
  • 1 can
    lemon cream pie filling (or from scratch)
  • 1 c
    heavy cream
  • 1/4 c
    powdered sugar
  • 1 tsp
    vanilla paste

How To Make lemon cream cupcakes

  • 1
    Prepare the angel food cake as directed by box. Pur 1/4 cup batter into each cupcake liner. (foil lined works best) There will be left over batter. Bake a small cake, more cupcakes, etc. I just have 2 cupcake tins and that is all I can bake at one time.
  • 2
    Bake as directed and remove from oven. Let cool completely in the pan.
  • 3
    Using a bismarck tip, or large round icing tip, fill each cupcake with lemon pie filling. It does not take much, make a 5 second squeeze. You will now it is enough when a little shows around the icing tip.
  • 4
    In a large bowl, beat heavy cream on high speed until stiff peaks form, 3-5 minutes based on mixer strength. Sift powdered sugar over the top and drizzle with the vanilla paste. Beat in the sugar and vanilla for another 2-3 minutes, until it is firm but not hard like butter.
  • 5
    Using a large star tip, swirl the whipped cream on the cupcakes.