Lemon Cream Pie Cupcakes

By srumbel

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.
from beyondfrosting.com

Ingredients

• For the filling:
• 1 box Vanilla cake mix
• 4 Egg whites
• 3/4 C Buttermilk or milk
• 1/3 C Vegetable oil
• 1/2 C Sour cream
• 2 tsp Vanilla extract
• 3/4 C Milk
• 1 pkg Instant lemon pudding (3.4 oz)
• Zest of half a lemon
• 1 C Heavy whipping cream
• 1/2 C Powdered sugar
• For the frosting:
• 8 oz Cream cheese, cold
• 2 C Heavy whipping cream
• 1 C Powdered sugar
• Lemon Zest (optional)

Preparation

Step 1

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.

Serves: 24 Cupcakes