These fluffy, tender lemon cupcakes are hinding a secret…a luscious, tart lemon filling. Topped with a vanilla frosting, they’re the perfect balance of sweet and tart.
Keep reading to find out why these beauties are much easier than they look!
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So…these cupcakes are complete cheats!
I made these cupcakes for my church potluck and when you’re a food blogger expectations are high.
But between developing, testing and cooking recipes (not to mention just cooking dinner most nights) I don’t always have a ton of time to whip up fancy schmancy desserts.
So with the help of some easy to find, easy to use products and tools I created these scrumptious cupcakes.
First, let’s talk piping bags and tips.
I always use Wilton because they’re good quality, easy to find, and affordable.
For these lemon cupcakes I used 2 disposable piping bags, 1 for the filling and 1 for the frosting. More on those later.
If you’re still nervous, YouTube is an awesome resource for cupcake decorating.
Next, the cupcake corer. I usually like to recommend products I use and love.
This one, however, didn’t perform quite as well as I would have liked.
Here are some pros and cons.
Pros: It cut a nice, clean, round hole. It cut a nice depth, I didn’t have to worry about cutting to the bottom. It came apart and was easy to clean
Cons: The core didn’t come out like it was supposed to and I had to remove them with a table knife. The top was so big that I had some trouble centering it.
All in all, I liked how nice and clean it cut so I can still recommend it but with some reservations.
Start by baking the cupcakes according to the instructions on the box. Let them cool completely.
Next, cut out the middles with the cupcake corer or a sharp knife.
What did I do with those little lemony bites, you ask? I ate some of them (Hubby helped!). The rest I put in a baggie and tossed in the freezer.
I may use them for cake pops or make a mini trifle from them. Who knows?
Next, fill a piping bag with some of the lemon pie filling. Snip a little off the tip and pipe some filling into the holes.
It should only take a couple of tablespoons.
Then with another piping bag and a piping tip (this is a 1M) pipe some frosting on top.
I used about 1 can. Depending on how fancy a design you make, it may take another can. I made a simple ruffly design just covering the filling.
This is Wilton decorator frosting. It comes in a can like regular frosting and you can find it with the cake decorating supplies. I wanted something that was going to hold up well. And I like the taste and texture better. This frosting is pretty thick so you don’t want to use too much.
You can use a regular frosting found on the baking aisle, just make sure to get the whipped kind…it pipes better.
Next, sprinkle your lemon cupcakes with some yellow sanding sugar or sprinkles. I put mine in a sheet pan to contain the mess. That sugar goes everywhere!
Finally, top with a decoration.
These cute little guys came in a package of different colored flowers. Since I only wanted the yellow ones for these cupcakes and there were only 6 in a package I had to get 4 packages.
I could have used some of the other colors but I wanted to keep things sunny and yellow. I know I’ll find a use for the other colors.
You could stop with the sugar or sprinkles. Not everyone is crazy enough to buy 4 packages of something just to get a certain color!
Check out that luscious lemon filling and tell me you could resist these tart beauties!
If you love easy lemon desserts try these No-Bake Lemon Meringue Tartlets. They use the same lemon pie filling.
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