Description
Indulge in the heavenly combination of tart lemon curd, fluffy angel food cupcakes, and fresh raspberries with these Raspberry Lemon Heaven Cupcakes. Topped with a dollop of whipped cream and a sprinkle of lemon zest, these fruity treats are perfect for any occasion.
Ingredients
Scale
Angel Food Cupcakes:
- 1 box angel food cake mix
- 1 1/4 cups water
Lemon Curd Filling:
- 1 cup lemon curd
Whipped Cream Topping:
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- 1 1/2 cups fresh raspberries
- Zest of 1 lemon for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F and line a cupcake pan with paper liners.
- Prepare Cupcake Batter: Mix angel food cake mix with water according to package instructions. Fill cupcake liners and bake until golden.
- Fill Cupcakes: Core cupcakes and fill with lemon curd.
- Make Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Decorate Cupcakes: Pipe or spread whipped cream on cupcakes, then top with raspberries and lemon zest.
- Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
- Store-bought whipped topping can be used as a shortcut.
- Cupcakes are best enjoyed the day they’re made but can be refrigerated for up to 2 days.
- For extra tanginess, add lemon zest to the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 21 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
