Lemon Cream Cupcakes Recipe

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Lemon Cream Cupcakes

Jessica Hannan


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 vote
2 Hr 30 Min
1 Hr


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


1Prepare 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.
2Bake as directed and remove from oven. Let cool completely in the pan.
3Using 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.
4In 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.
5Using a large star tip, swirl the whipped cream on the cupcakes.

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids