Oh my goodness, ya'll! These cupcakes are fantastic! This weekend I hosted a baby shower for my middle sister, Kendall. She's having a sweet baby girl, so naturally, we had to have sweet cupcakes with lots of yummy elements. Since she's having a girl, I decided to pipe PINK icing on top but instead of just coloring it with food coloring, I got a lil crazy...I used strawberries and immediately heard angels begin singing the hallelujah chorus. The cake is made from a lemon cake batter, with a filling of lemon pudding, and then strawberry cream cheese icing piped on top. They're incredible!
Lemon Cake
1 Box Betty Crocker Lemon Cake Mix
1/2 cup vegetable oil
1 cup water
3 eggs
1/2 tsp. lemon extract
the zest and juice of 1 large lemon
Lemon Filling
1 small box Jello Brand Cook and Serve Lemon Pudding
(Follow the directions on the box and refrigerate until cold. Set aside until ready to fill cupcakes.)
Strawberry Cream Cheese Icing
Preheat oven to 350 degrees.
Line 2 muffin tins (24 total) with cupcake liners. Set aside.
In a large mixing bowl, combine all of the ingredients for the Lemon Cake. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
Fill cupcake liners 2/3 full and bake for 16 minutes. Allow to cool completely.
Once the cupcakes have cooled, remove a portion of the center of each cupcake, about the size of a nickle. (Note: Don't go all the way to the bottom of the cupcake with the hole. Only go about half way through the cupcake.)
Now, fill the cupcakes with the pre-made lemon pudding. I like to use a piping bag for this but you can just as easily fill a Ziploc bag with the pudding, snip a corner off of the bag and pipe the filling into the hole.
Once all of the cupcakes are filled with pudding, apply the strawberry cream cheese icing over the top. In the picture, I used a piping bag without a tip. I simply filled a piping bag with the icing and cut the tip off at the diameter I wanted. Begin by holding your piping bag straight up and down over the center of the cupcake about an inch away from the top. Squeeze the icing out until it covers most of the top of the cupcake and then in a clockwise motion, make a swirl as you pull away from the cupcake. I like to watch a YouTube video to refresh my memory. Just search "classic cupcake icing technique" and you can watch a tutorial. OR, you can just take a knife and spread it on top...whatever makes you happy.
Once all of the cupcakes are filled with pudding, apply the strawberry cream cheese icing over the top. In the picture, I used a piping bag without a tip. I simply filled a piping bag with the icing and cut the tip off at the diameter I wanted. Begin by holding your piping bag straight up and down over the center of the cupcake about an inch away from the top. Squeeze the icing out until it covers most of the top of the cupcake and then in a clockwise motion, make a swirl as you pull away from the cupcake. I like to watch a YouTube video to refresh my memory. Just search "classic cupcake icing technique" and you can watch a tutorial. OR, you can just take a knife and spread it on top...whatever makes you happy.
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