Raspberry Lemon Angel Food Cupcakes Recipe
Delight in these light and airy Raspberry Lemon Heaven Cupcakes featuring fluffy angel food cake filled with tangy lemon curd and topped with luscious whipped cream, fresh raspberries, and a hint of lemon zest. Perfect for a refreshing dessert or festive treat.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Prepare Cupcake Batter: Combine the angel food cake mix with 1 1/4 cups water according to the package instructions until smooth. Fill each cupcake liner about two-thirds full with the batter.
- Bake Cupcakes: Bake in the preheated oven for approximately 18 minutes or until the cupcakes are golden and a toothpick inserted in the center comes out clean. Remove and let cool completely.
- Fill Cupcakes: Once cooled, carefully core the center of each cupcake to create a hollow space. Spoon or pipe in about a tablespoon of lemon curd into each cupcake hollow.
- Make Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This will create a fluffy and stable whipped cream topping.
- Decorate Cupcakes: Generously pipe or spread the whipped cream onto each filled cupcake. Top each cupcake with fresh raspberries and sprinkle with lemon zest for a bright, citrusy finish.
- Serve: Serve the cupcakes immediately for best texture, or refrigerate until ready to serve. Keep refrigerated if storing to maintain freshness.
Notes
- For easier cupcake coring, use a small paring knife or apple corer.
- Ensure the heavy cream is well chilled before whipping for best results.
- You can substitute lemon curd with homemade or store-bought versions.
- These cupcakes are best enjoyed within 1-2 days when refrigerated.
- Optional: Add a little lemon extract to the angel food cake batter for an extra citrus note.
