Impress you friends with these luscious Lemon Cream Pie Cupcakes. A fresh vanilla cupcake with a delicate lemon mousse and topped with cream cheese whipped cream.
Ahmen for Friday! Am I right? Do you have any fun weekend plans? I am seeing a friend from out of town tomorrow and I am so excited! We have had this planned since March. We both work some crazy schedules and she travels a lot for work. I am also excited to just relax a little bit. Since returning from Portland last weekend, I have had a few things come up this week and I think I might be coming down with a cold. Yuck.
There is one thing that would make me feel way better. That would be one of these Lemon Cream Pie Cupcakes. I’ve been holding onto this one for awhile and it’s finally time to share it! This is a light and fluffy vanilla cupcake with a lemon mousse filling and a cream cheese whipped cream! Can you say amazing?
You remember my friend, the cream cheese whipped cream? I used it earlier this week on my Strawberry Cheesecake Poke Cake and also the Coconut Cream Pie Cupcakes. If cream cheese isn’t your thing, these would be perfect with a plain whipped cream too! The cream cheese whipped cream lends itself nicely to this cupcake because it is a little more tangy than a traditional whipped cream.
I decided that these cupcakes should be a vanilla based cupcake instead of a lemon cupcake. I didn’t want an overwhelming lemon flavor. Instead, I would rather have a delicate lemon mousse that can easily be noticed next to the vanilla cupcake.
For sanities’ sake, I used a classic vanilla cake mix, but the substitution of the buttermilk instead of water and the addition of the sour cream. This cupcake turns out to be quite moist and a lighter texture. Of course, you can use your favorite vanilla cupcake recipe.
Now there are a couple steps involved between making the cupcake, the filling and frosting. One way you can cut out a step is to use Cool Whip instead of fresh whipped cream in the mousse. I prefer the taste and texture of the fresh whipped cream, but I understand not every one wants to make it. You probably don’t need a full container of Cool Whip, maybe just half. To make the lemon filling a bit more intense, I zested some lemon right into the mousse. I love the freshness that it adds.
I have decided that cupcakes are my favorite thing to make because the flavors can be so different every time. You can be as creative or a lazy as you want, and sometime lazy cupcakes are the most delicious cupcakes! Excuse me while I go make another batch of these Lemon Cream Pie Cupcakes.
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- 1 box Vanilla cake mix
- 4 Egg whites
- ¾ C Buttermilk or milk
- ⅓ C Vegetable oil
- ½ C Sour cream
- 2 tsp Vanilla extract
- For the filling:
- ¾ C Milk
- 1 pkg Instant lemon pudding (3.4 oz)
- Zest of half a lemon
- 1 C Heavy whipping cream
- ½ C Powdered sugar
- For the frosting:
- 8oz Cream cheese, cold
- 2 C Heavy whipping cream
- 1 C Powdered sugar
- Lemon Zest (optional)
- Pre-heat over to 350° F.
- In a large mixing bowl, combine cake mix, egg whites, buttermilk, vegetable oil, sour cream and vanilla extract. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
- Divide batter evenly between lined cupcake pan. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
- To prepare the filling, combine instant lemon pudding with milk. Whisk until pudding is dissolved. Refrigerate until firm.
- Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.
- Remove pudding from refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
- For the frosting, beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
- Add remaining heavy whipping cream and beat on medium-high speed. Slowly add powdered sugar and beat until still peaks form. Refrigerate until ready to use.
- To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the lemon mouse filling. Top with cream cheese whipped cream. Sprinkle with lemon zest if desired.
Other recipes you might like:
Recipes from my friends you might like:
Lemon Greek Yogurt Cupcakes from Baking a Moment
Creamy Lemon Tart from Life Love and Sugar
Pineapple Cupcakes from The First Year Blog