Lemon Cream Pie Cupcakes
Lemon Cream Pie Cupcakes are a delightful fusion of fluffy vanilla cake and tangy lemon cream frosting, offering a refreshing burst of citrus flavor in every bite. These easy-to-make cupcakes are perfect for any occasion—from birthday parties to casual get-togethers. With their sunny appearance and creamy topping, they are sure to brighten up your dessert table and satisfy your sweet tooth!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- For the Frosting: 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice until fully combined.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk until just combined.
- Spoon batter into cupcake liners, filling them two-thirds full. Bake for 18-20 minutes or until golden brown. Let cool completely before frosting with whipped cream mixed with powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 215
- Sugar: 18g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg