lemon cream cupcakes

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.
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