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These delicious Angel Food Cupcakes have lemon curd stuffed inside and is topped with a luscious lemon whipped cream frosting. The perfect lemon cupcake recipe!

Angel Food Cupcakes on a wire rack on a chipped white wooden table top with lemon slices and blue linen

I absolutely love the taste and texture of angel food cake. So I decided that making it into Angel Food Cupcakes was a delicious idea, and oh boy, was I right.

What’s even better than angel food cake is lemon cupcakes, which provide me with that lemon zing and air-like texture! This recipe is truly perfect for the lemon lover in your family.

These tasty hand-held treats are filled with lemon curd, setting off that lemon flavor, and the frosting is light and fluffy, bringing these cupcakes together well.

The frosting has to be one of my favorite parts of these cupcakes. It is light and refreshing with a light lemon tang that does not overpower the flavor or texture of the cupcakes at all.

They truly are the triple threat when it comes to all the elements that go into them. They are a fun and flavorful summertime dessert that everyone will love.

Of course, I have provided you with some alternate suggestions and substitutions in my notes below.

Our Angel Food Cupcakes are all these things and more, just wait until that first bite, and you’ll instantly fall in love.

Some of our other favorite cupcake recipes we have on our site include Pina Colada Cupcakes, Banana Cupcakes, and Strawberry Cupcakes.

Upclose image of Angel Food Cupcake on a wire rack with lemon slices and sprig of mint

WHY THIS RECIPE WORKS:

  1. With three different components and textures, it all works well together.
  2. You can double this recipe to serve at gatherings.
  3. You can make your lemon curd from scratch or use store-bought.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE):

  • Lemon juice
  • Granulated sugar
  • Egg yolks
  • Unsalted butter
  • Salt
  • All-purpose flour
  • Egg whites
  • Vanilla extract
  • Heavy whipping cream
  • Powdered sugar
  • Cornstarch
Overhead shot of ingredients needed to make Angel Food Cupcakes on a white wooden table top

HOW TO MAKE ANGEL FOOD CUPCAKES:

For the lemon curd:

  1. Place the lemon juice, sugar, egg yolks, butter, and salt into a small saucepot. Whisk to combine. Place the saucepot over medium heat and let come to a slow boil, whisking constantly, or it can burn on the bottom.
  2. Continue to boil the curd gently for 3-4 minutes, stirring constantly until thickened. Take the pot off the heat, let cool. Use to fill the cupcakes or store in an airtight container in the fridge until ready to use.
Overhead image showing how to make lemon curd for Angel Food Cupcakes on white wooden tabletop

For the cupcakes:

  1. Preheat the oven to 350°F. Line a cupcake tin with cupcake liners and set aside. In a food processor, add the sugar and pulse until very fine, about 2 minutes. Sift half of the sugar with the flour and salt, set aside. 
  2. In a large bowl add the egg whites, add in the water, vanilla, and cream of tartar. With a hand mixer or a stand mixer, mix on low until fully combined. Gradually add in the remaining sugar until well mixed in. Place mixer on medium speed until egg whites form medium peaks.
  3. Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches by hand. 
  4. Fill the cupcake liners about 3/4 full. Bake for 16 to 18 minutes or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Overhead collage of images showing how to make the cupcakes for Angel Food Cupcakes on white wooden table top

For the lemon whipped cream frosting:

  1. Add the heavy cream to a large bowl. Using a hand mixer or stand mixer with the whisk attachment, mix on low until bubbles start to form. Add in the powdered sugar one tablespoon at a time, mixing between additions. Add the cornstarch and vanilla once the cream starts to form soft peaks.
  2. Continue to mix on medium speed until the cream will stand up on the whisk and will not move. Do not over beat or you will have butter. Add in the lemon curd, and fold in by hand until fully combined.

Lemon Cupcake Assembly:

  1. Only assemble the lemon cupcakes once the cupcakes are completely cooled. Add some lemon curd to a piping bag with a small round tip. Gently press into the middle of the cupcake about 1/2 inch down. Squeeze some curd into the cupcake center, only about a teaspoons worth. Continue with all the cupcakes.
  2. Place whipped cream into a piping bag or frost however you wish. Add mint leaves and large yellow sprinkles for garnish, if desired.
Overhead collage of images showing how to make the frosting and assembly of Angel Food Cupcakes on white wood table top

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT FROSTING SHOULD I USE?

Lemon Whipped Cream Frosting is my favorite option when it comes to frosting these cupcakes.

This homemade whipped cream frosting will taste absolutely delicious on top!

The trick is to make my homemade whipped cream frosting as per the instructions below, don’t take any shortcuts. This will ensure you get the most flavorful frosting for your cupcakes.

I really suggest a lighter frosting for these cupcakes since the texture of the cake itself is so light and airy.

If you don’t want to make the frosting, I suggest using store-bought whipped topping instead. You can still fold in the lemon curd, so you get the lemon aspect in the frosting as well.

HOW TO DECORATE?

You can easily decorate your cupcakes with some cupcake toppers from the store.

I have used a large yellow pearl-type sprinkle plus a little mint leaf to mimic a little lemon on top, or you can stick with a slice of lemon as I have here.

Feel free to use some food coloring to dye the frosting or cupcakes.

I suggest using a gel food coloring as they tend to be more vibrant.

Take a piping bag (or ziplock bag!) and decorate them with the color of your choice. This is the perfect way to add some color for a special event or birthday party.

CAN I USE A BOXED CAKE MIX?

If you want to save some time on making this from scratch you can absolutely use a boxed angel food cake mix instead. We love cake mixes and use them as many starting points for our recipes.

So this is an option if you are short on time, then you can absolutely use a quality name-brand boxed mix.

Angel Food Cupcake with the wrapper off on a stack of white plates, blue linen, glasses of milk in the background on white wooden table top

DO I HAVE TO MAKE LEMON CURD HOMEMADE?

While lemon curd is fairly easy to make, this is also something that you can use pre-made.

Again if you are short on time, you can absolutely use jarred lemon curd.

You can find lemon curd in the jelly aisle at your local grocery store.

Try a few of these on for size!

  • Fresh berries: Add raspberries or blueberries on top of the lemon whipped cream frosting for a burst of color and fresh flavor.
  • Lemon zest: Garnish the frosting with lemon zest for an extra lemony kick.
  • Almond extract: A drop or two in the batter can introduce a subtle almond flavor that complements the lemon beautifully.
  • Gel food coloring: For the lemon whipped cream frosting, if you desire a more vibrant yellow, a tiny bit of gel food coloring will do the trick.
  • Mint leaves: Perfect for adding a fresh look and a hint of minty freshness when garnishing.
  • Large yellow sprinkles: For a fun and festive look, sprinkle these on top of the frosting.
  • Cream cheese: Mix a bit into the lemon curd for a creamy, tangy filling variation.

A shorter list today. Let me know if you have any questions!

  • Carton egg whites: If you’re short on time or prefer convenience, you can use carton egg whites instead of separating eggs to whip egg whites to stiff peaks for the angel food cupcake recipe.
  • Dry ingredients: If you’re looking to make these cupcakes even quicker and easier, consider using a box of classic angel food cake mix as a substitute for the combination of sugar, flour, and salt.
  • Tube pan: Want to switch things up and make a full cake instead of cupcakes? You can use the same batter to fill a tube pan and adjust the baking time to about 18-20 minutes or until golden brown.
  • Jarred lemon curd: For a speedy assembly, opt for high-quality jarred lemon curd instead of making it from scratch, especially useful for large gatherings or when prepping desserts like these delicious cupcake recipes for Mother’s Day or any special occasion.
Interior shot showing the filling of lemon curd in Angel Food Cupcakes on a white wooden table top

HOW TO STORE:

Because of the lemon curd and the whipped topping, these need to be kept refrigerated, placed in an airtight container in the refrigerator, and these should keep for up to 4 days.

Here is how you can freeze these frosted cupcakes to keep them fresh longer: 

  1. Place your lemon cupcakes in the freezer on a baking sheet.
  2. Once the whipped frosting is completely frozen, pull the cupcakes out of the freezer. Wrap the cupcakes in plastic wrap and place them back into the freezer.

These should keep for up to three months in the freezer.

To thaw, simply remove the cupcakes from the freezer. You’ll need to thaw at room temperature or in the refrigerator until defrosted.

DANA’S TIPS AND TRICKS:

  • Use a piping bag to fill the cupcakes with lemon curd. Or, you can even put the curd in a small ziplock bag, cut a small tip off one of the corners, and use it as a piping bag. 
  • You don’t have to fill the lemon curd cupcakes with a lot of curd, as the flavor is pretty concentrated, so a little bit goes a long way in flavor.
  • If you want to make these quicker, you can use a boxed cake mix and jarred lemon curd.
  • These can be frozen, see my tips above.
  • Use gel food coloring if desired for a more vibrant color.
An Angel Food Cupcakes being held up by a hand showing the interior lemon curd filling

Want that perfectly textured and lemon-flavored summertime dessert recipe?

You need to make these Angel Food Cupcakes STAT!

If you’ve tried these ANGEL FOOD CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 3 votes

Lemon Angel Food Cupcakes

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 22 minutes
Total: 52 minutes
These delicious Lemon Angel Food Cupcakes have lemon curd stuffed inside and is topped with a luscious lemon whipped cream frosting. The perfect lemon cupcake recipe!
Servings 12 servings

Ingredients
  

For the lemon curd

For the angel food cupcakes

For the lemon whipped cream frosting

Instructions

For the lemon curd

  • Place the lemon juice, sugar, egg yolks, butter, and salt into a small saucepot. Whisk to combine. Place the saucepot over medium heat and let come to a slow boil, whisking constantly, or it can burn on the bottom.
  • Continue to boil the curd gently for 3-4 minutes, stirring constantly until thickened. Take the pot off the heat, let cool. Use to fill the cupcakes or store in an airtight container in the fridge until ready to use.

For the angel food cupcakes

  • Preheat the oven to 350°F. Line a cupcake tin with cupcake liners and set aside. In a food processor, add the sugar and pulse until very fine, about 2 minutes. Sift half of the sugar with the flour and salt, set aside. 
  • In a large bowl add the egg whites, add in the water, vanilla, and cream of tartar. With a hand mixer or a stand mixer, mix on low until fully combined. Gradually add in the remaining sugar until well mixed in. Place mixer on medium speed until egg whites form medium peaks.
  • Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches by hand. 
  • Fill the cupcake liners about 3/4 full. Bake for 16 to 18 minutes or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

For the lemon whipped cream frosting

  • Add the heavy cream to a large bowl. Using a hand mixer or stand mixer with the whisk attachment, mix on low until bubbles start to form. Add in the powdered sugar one tablespoon at a time, mixing between additions. Add the cornstarch and vanilla once the cream starts to form soft peaks.
  • Continue to mix on medium speed until the cream will stand up on the whisk and will not move. Do not over beat or you will have butter. Add in the lemon curd, and fold in by hand until fully combined.

Lemon Cupcake Assembly

  • Only assemble the lemon cupcakes once the cupcakes are completely cooled. Add some lemon curd to a piping bag with a small round tip. Gently press into the middle of the cupcake about 1/2 inch down. Squeeze some curd into the cupcake center, only about a teaspoons worth. Continue with all the cupcakes.
  • Place whipped cream into a piping bag or frost however you wish. Add mint leaves and large yellow sprinkles for garnish, if desired.

Video

Notes

  • Use a piping bag to fill the cupcakes with lemon curd. Or, you can even put the curd in a small ziplock bag, cut a small tip off one of the corners, and use it as a piping bag. 
  • You don’t have to fill the lemon curd cupcakes with a lot of curd, as the flavor is pretty concentrated, so a little bit goes a long way in flavor.
  • If you want to make these quicker, you can use a boxed cake mix and jarred lemon curd.
  • These can be frozen, see my tips above.
  • Use gel food coloring if desired for a more vibrant color.

Nutrition

Calories: 281kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 141mg | Potassium: 116mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 765IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.4mg
Nutrition Disclaimer
Course Baked Good, CUPCAKES!, Dessert
Cuisine American

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5 from 3 votes (3 ratings without comment)

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One Comment

  1. I tried to make these, however the water is not listed in ingredients so there is no measurement to use i searched the whole blog post,but water os o ly mentioned in the steps as “add the water”. I had to find a different recipe for the cupcakes.

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