Impress your guests with these delectable Lemon Cream Pie Cupcakes. A fresh vanilla cupcake topped with cream cheese whipped cream and a lovely lemon mousse.
Rodelle has sponsored this post. My views are entirely my own. This was initially published in 2015 and was revised in 2017.
Nothing beats sinking your teeth into the first bite of a cupcake and wiping the excess icing off your face. You could think to yourself at times, “This cupcake is too pretty to eat.” That is not an issue for me. My initial thought is that I must know what this tastes like, so I generally plunge straight in. Do you get what I’m saying?
Whatever the season, these Lemon Cream Pie Cupcakes are the ideal occasion to make.I’ve been saving this one for a long now, and it’s now time to publish it! This vanilla cupcake is light and fluffy, with a lemon mousse filling and cream cheese whipped cream on top. Can you say incredible?
Do you recall my pal, cream cheese whipped cream? I put it on my Strawberry Cheesecake Poke Cake and Coconut Cream Pie Cupcakes earlier this week. If cream cheese isn’t your thing, they would also be delicious with regular whipped cream! The cream cheese whipped cream complements this cupcake well since it is tangier than typical whipped cream. It’s also lot thicker, making it ideal for piping.
I thought that instead of lemon cupcakes, they should be vanilla cupcakes. I didn’t want an overpowering lemon taste in the cupcake mixture, so I used RodellePure Lemon Extract. This just adds a slight lemon taste to the filling without overpowering it.
After attending a baking retreat and having the chance to test their vanilla beans and extracts, as well as baking cocoa, I fell in love with Rodelle goods. In my years of baking, I’ve learned that good ingredients are crucial in my kitchen. As I grew more acquainted with Rodelle items other than vanilla, I found myself reaching for the almond extract, and my bottle of lemon extract is almost empty!
So, let’s go back to these cupcakes. To keep things simple, I used a traditional vanilla cake mix but substituted buttermilk for water and added sour cream. This cupcake is fairly moist and has a lighter texture. Of course, you may use your favorite vanilla cupcake recipe, just replace lemon essence for the vanilla extract.
There are a few processes between creating the cupcake, the filling, and the icing. You may save time by using frozen whipped topping instead of fresh whipped cream in the mousse. I love the flavor and texture of fresh whipped cream, but I realize that it is not for everyone. As a result, I prefer to provide the alternative.
Cupcakes are my favorite item to bake since the flavors can vary so much. You may be as creative or as lazy as you like, and often the most delicious cupcakes are the most lazy! Excuse me while I go prepare some more Lemon Cream Pie Cupcakes.
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Contents
- Lemon Cream Pie Cupcakes
- FAQs
- What is the secret to super moist cupcakes?
- What is the secret to good cupcakes?
- Why are my cupcakes gummy?
- How do bakeries keep cupcakes moist?
- What does adding an extra egg to cupcakes do?
- What is the most important ingredient in cupcakes?
- Is it better to make cupcakes with water or milk?
- What not to do when baking cupcakes?
- How many days in advance can you make cupcakes?
Lemon Cream Pie Cupcakes
- Author:LEE
- Prep Time:30 mins
- Cook Time:16 mins
- Total Time:46 minutes
- Yield:20 Cupcakes
Description
Impress your guests with these delectable Lemon Cream Pie Cupcakes. A fresh vanilla cupcake topped with cream cheese whipped cream and a lovely lemon mousse.
Ingredients
For the cupcakes
- 1 box Vanilla cake mix
- 4 Egg whites
- cup Buttermilk or milk
- cup Vegetable oil
- cup Sour cream
- 2 teaspoons Rodelle Lemon extract
For the filling:
- 1 pkg Instant lemon pudding (3.4 oz)
- cup Milk
- 1 cup Heavy whipping cream
- cup Powdered sugar
- 1 teaspoon Rodelle Lemon Extract
For the frosting:
- 8 ounces Cream cheese, cold
- 2 cup Heavy whipping cream
- 1 cup Powdered sugar
- Lemon Zest (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with baking liners.
- Combine cake mix, egg whites, buttermilk, vegetable oil, sour cream, and lemon extract in a large mixing bowl. Mix on medium speed until all ingredients are well combined. Scrape down the bowl’s sides and stir from the bottom.
- Divide the batter equally among the cupcake liners. Bake for 15-18 minutes @ 350°F. Insert a toothpick into the middle of the cupcake to check for doneness. Your cupcake is ready when the toothpick comes out clean. Allow to cool fully.
- To make the filling, put the instant lemon pudding and milk in a small mixing dish. Whisk until the pudding is completely dissolved. Refrigerate the pudding for 10 minutes, or until firm.
- Whip up the whipped cream. Place the bowl and whisk attachment in the freezer for 5-10 minutes to make them extremely cold (this step is optional, but it is a typical technique I follow). Pour the heavy whipping cream into the cooled mixing bowl and beat for roughly 3 minutes on medium speed. Increase the speed to medium high after adding the powdered sugar. Beat until stiff peak form is achieved. Mix in the lemon zest.
- After the pudding has set, remove it from the refrigerator and carefully fold in the whipped cream. Place the filling in a Ziploc bag and store in the refrigerator until ready to use.
- For the frosting, beat the cream cheese on medium-high for 2-3 minutes, or until smooth and free of lumps. Scrape down the edges of the dish as needed.
- Mix with 3 tablespoons heavy whipping cream. Beat in cream cheese until it resembles a liquid mixture.
- Then, on medium-high speed, add the remaining heavy whipping cream. Slowly beat in the powdered sugar until stiff peaks form. Place in the refrigerator until ready to use.
- To assemble the cupcakes, use a spoon, knife, or cupcake corer to remove the center of the cupcake. Fill the middle of the Ziplock bag with the lemon mouse filling after cutting off the tip. Using a big open star tip, top with cream cheese whipped cream. If desired, garnish with lemon zest.
FAQs
What is the secret to super moist cupcakes?
Replace buttermilk, sour cream, or milk with high-quality dairy products such as plain yogurt or sour cream for soft and moist cupcakes. In a 1:1 ratio, substitute ingredients, but thin your yogurt and sour cream with water closer to the replacement component.
What is the secret to good cupcakes?
10 Suggestions for Making Perfect Cupcakes
All of the ingredients should be at room temperature.
The batter should not be overmixed.
For evenly cooked cupcakes, use a cupcake scoop.
Fill cupcake liners just halfway.
Cupcakes should be baked on the middle rack of the oven.
Instead of a toothpick, use the touch test.
Remove the cupcakes from the pan and set aside to cool.
Why are my cupcakes gummy?
If your cupcakes have a gummy feel despite following a tried-and-true recipe, you most likely overmixed the batter. Unless otherwise specified in the recipe, simply mix until the ingredients are barely blended. Overmixing the batter might result in gummy cupcakes.
How do bakeries keep cupcakes moist?
Maintain cupcakes at room temperature.
According to the bakery, cupcakes are best kept unfrosted and wrapped in plastic. Wait until your unfrosted cupcakes are absolutely cold before wrapping them, as any moisture trapped inside might make the pastries mushy.
What does adding an extra egg to cupcakes do?
Because eggs serve to construct the structure of the cake (without them, you’ll have a gooey mess), adding an additional egg yolk makes the cake mixture denser. The result will be a moister confection.
What is the most important ingredient in cupcakes?
The most significant component in a cake mix is flour, which builds the fundamental framework of the whole cake. Gluten, a protein that allows the cake to bond to itself, is a fundamental component of flour. The gluten forms a web, trapping and sealing air bubbles in the cake mix.
Is it better to make cupcakes with water or milk?
When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste.
What not to do when baking cupcakes?
Mistakes to Avoid When Baking Cupcakes
Not allowing the oven to preheat.
During baking, open the oven door.
Ingredients were not correctly measured.
Using expired or low-quality ingredients.
Using the incorrect components.
Frosting too early.
Too much or too little frosting.
Making use of substances that are too cold.
How many days in advance can you make cupcakes?
Make-Ahead Suggestions
Cupcakes may be baked up to two days ahead of time; just lay them (unfrosted) on a baking sheet, cover the whole sheet in plastic wrap, and keep at room temperature. Before serving, frost the cake.