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Easy Lemon Cupcakes made with Lemon Crème pie filling. A quick and easy lemon dessert!

Easy Lemon Cupcakes with Lemon Buttercream

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Servings: 12
Author: Nicole Harris

Ingredients

Cupcakes

  • 1½ Cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 Cup Butter - softened
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 Cup Whole Milk
  • 1/2 teaspoon Vanilla Extract
  • 1/4 Cup Lemon Crème Pie Filling
  • Zest of 1 Lemon

Frosting

  • 1 Cup Butter - softened
  • 3 Cups Powdered Sugar
  • 1/2 Cup Lemon Crème Pie Filling
  • Zest of 2 Lemons

Instructions

Cupcakes

  • Preheat oven to 350°F
  • Sift flour, baking powder and salt. Set aside.
  • Cream butter and sugar.
  • Add eggs, milk, pie filling and vanilla. Mix.
  • Gradually mix in dry ingredients.
  • Stir in zest.
  • Divide batter between 12-14 cupcake tins lined with papers.
  • Bake 20-22 minutes.
  • Transfer cupcakes to cooling rack. Allow to fully cool before frosting.

Frosting

  • Mix butter, sugar and pie filling until light and creamy. (about 5 minutes)
  • Stir in lemon zest.
  • Refrigerate for 30 minutes before frosting cupcakes.
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