Lemon Angel Food Cupcakes
Light and airy Angel Food cupcakes topped with a tart Lemon Whipped Cream Frosting.
Servings: 24 cupcakes
Ingredients
Lemon Angel Food Cupcakes
- 1 box Angel Food Cake Mix
- 1 cup water
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
Lemon Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 1 tablespoon vanilla
- 1 tablespoon clear gelatin
- 4 tablespoons lemon juice divided
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line 2 12-count muffin pans with cupcake papers.
- Add cake mix, water, lemon juice and lemon zest to the bowl of a stand mixer. Beat on low for about 30 seconds, then at medium speed for about a minute until the batter is nice and fluffy.
- Using an ice cream scoop, divide batter into 2 12-count, paper lined muffin pans.
- Bake for about 15-18 minutes, until tops are golden brown and dry.
Frosting
- Chill the bowl and beaters of your mixer for 30 minutes in the freezer or fridge.
- Pour heavy cream, powdered sugar, gelatin and vanilla in the bowl and whip on medium high for about 2 minutes, until fluffy and thick. Stir in lemon zest and half of the lemon juice. Taste, and add more lemon juice as needed.
- Pipe onto cupcakes using a piping bag. Sprinkle with candy sugar crystals or non-perils.
Notes
If you want more of a yellow color so people really get the idea the frosting is lemon flavored, go ahead and add a few drops of yellow food coloring. I added zest and white sugar crystals to mine, but you have to be careful adding zest like that as it can be an overly bitter bite.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 162mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
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