lemon pudding | EASYBAKED

Lemon Cream Cupcakes

Posted on July 2, 2016 by Ruthanne

Delicious white cupcakes filled with a lemon cream and topped with lemon buttercream and a scoop of whipped topping! Yum!!!

I love lemon- but in moderation. A dessert that is overwhelmingly lemon isn’t my favorite (which is why you see very few lemon recipes on this blog!) These are the perfect creamy mix of white cake and sweet lemon flavor though. I love them! I’ve become a big fan of putting a scoop of whipped topping in the center of a cupcake and surrounding it with a flavored buttercream. It cuts the sweetness and the flavor. These also have a creamy lemon filling that is sooooo yummy.

Ready for the recipe? Here you go. (printable version here)

INGREDIENTS:

One boxed white cake mix with eggs, water and oil to make according to package
One small package of instant lemon pudding (with 2 cups of milk to make according to package)
2 tubs of Cool Whip topping (frozen)
2 sticks of butter (softened)
1 1/2 cups of powdered sugar
2 teaspoons of lemon extract
Yellow food coloring
Lemon drops and sprinkles (optional for decoration)

DIRECTIONS:

Make cake mix according to package and bake in 24 cupcake liners placed in a muffin tin. Cool completely.
Make pudding mix according to package. Spoon about 1/3 cup into a small zip-top bag and set aside.
Add 1/2 of one container of Cool Whip, to remaining pudding, mixing until well- combined. Place in a zip-top bag and set aside.
In a medium bowl, beat butter, powdered sugar, lemon extract and yellow food color together on high until light and fluffy. Place in a zip-top bag with a circular decorating tip inserted into one corner. Set aside.
Remove a core from each cupcake. You can use a knife or a cupcake corer to do this, but save the top of this core.
Clip a corner off the pudding/Cool Whip mixture bag and pipe this into the center of each cupcake, setting the top of the core back on when filled.
Use a medium cookie scoop, melon baller or ice cream scoop to spoon a rounded ball of frozen Cool Whip onto the center of each cupcake.
Pipe lemon frosting around the edges of this scoop by squeezing small circles of frosting all around the edge.

Cut a small(!) corner off the bag of plain pudding and drizzle this over the top.
Decorate as desired. If you use a lemon drop, add this just before serving so it doesn’t get sticky.
Keep these cupcakes refrigerated until serving.
Enjoy!!!

My thoughts: These are truly delicious. They are light and refreshing and just the right blend of lemon and sweet. A perfect summer dessert! I really hope you enjoy them! ~r

Other light and refreshing summer treats: (click on a photo to see the recipe)

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Posted in Cupcakes and tagged cool whip, cupcake, cupcakes, filled cupcakes, lemon cream, lemon cream pie, lemon cupcakes, lemon dessert, lemon drops, lemon pudding, summer cupcake idea, summer dessert, summer dessert idea, whipped topping. Bookmark the permalink.

Raspberry Lemon Cream Cups

Posted on August 2, 2013 by Ruthanne

These adorable chilled lemon and raspberry treats are creamy, sweet summer dessert perfection!

I love lemon and raspberry together and I just couldn’t resist trying a new flavor combination in my mini cheesecake pan ! The sweet raspberries and tart lemon cream are a perfect ending to any meal! Want to try them???

Here’s how: (printer friendly recipe)

Ingredients:

40 Nilla Wafers
4 Tablespoons of melted butter
1 package (4-serving size) of instant lemon pudding
1 1/2 cups of cold milk
1 container of Cool Whip topping
2-3 cups of fresh raspberries (about 60 berries)

Directions:

In a food processor or a large food chopper, crush Nilla wafers to fine crumbs.
Add melted butter to crumbs and pulse a few more times to combine.
Prepare mini cheesecake pan by placing metal disks in the bottom of each cup.
Evenly divide crumbs between all 12 cups.
Press firmly into bottom of each cup using a mini tart shaper or the end of a wooden spoon.
In a large mixing bowl, combine cold milk with packet of pudding mix. Beat on medium for 2 minutes.
Mix in HALF of the Cool Whip topping (the rest will be used on top once dessert is frozen, so you can return it to the refrigerator).
Spoon/pour pudding mixture into a large zip-top bag and carefully clip a corner off.
Pipe filling into each cup, covering crust and filling only half way.
Place 4 to 5 fresh raspberries on top of filling in each cup.
Pipe filling over raspberries until it reaches top of cup (be sure to push filling down around berries and not just on top of them). You will probably have a little lemon filling left at the end. I can tell you from experience that Nilla Wafers dipped in this filling are AMAZING!!
Use a knife to level the tops of each cup.
Cover with plastic wrap and freeze for several hours (or overnight!)
Once frozen, (and just before serving) allow pan to warm just slightly at room temperature and then use your fingers to push up on metal disk and push each dessert out of the pan.
Remove metal disks from bottom crust.
Pipe remaining Cool Whip on top and garnish with remaining raspberries on top.

These can be served frozen, or allowed to warm at room temperature for a little while before serving. Don’t leave them at room temperature for longer than an hour or so, or your crust will start to get soggy!

My thoughts: I cannot even think of the words to describe how yummy these little cups are. Plus they are EASY to make and quick (except for the freezer time, of course!) If you do not have a mini cheesecake pan, you can make these in cupcake liners in a muffin tin…or you could get a mini-cheesecake pan and add to the fun in your life. I absolutely love mine!!! So many possibilities!!

Other recipes that use the mini-cheesecake pans: