Easiest EVER Lemon Angel Food Cupcakes

Lemon angel food cupcakes for the win this summer

Whenever I post my version of a “recipe” for anything, I feel like I should issue a disclaimer that… I am a writer, not so great in the kitchen.

Maybe it’s because I am a writer that I envision a narrated scene that goes something like this:

Narrator: While she was great at making the table look inviting, Shelley feared she wasn’t much of a cook.

Narrator again: She wasn’t. Shelley’s strength was ordering from UberEats and placing the delivered food in to a pretty bowl or dish surrounded by fresh fruit and herbs.

But there are occasions when I will break out my mixer and whip up something super simple. July 4th was one of those occasions.

Making Lemon Angel Food Cupcakes In Under 20 Minutes

Here are the supplies to round up

For the cupcake batter:

• Angel Food Cake mix (I opted for Betty Crocker)
• Lemon juice – I used 3 tablespoons which gave it moderate lemon flavor
• Fresh grated lemon – about 2 teaspons
• Cupcake pan and paper cupcake holders

For the frosting:

• 1 cup of chilled, heavy cream
• 3 tablespoons of powdered sugar
• 2 tablespoons of lemon juice
• 2 teaspoons of grated lemon

Garnish: Grated lemon and fresh raspberries

The super simple process

1. Preheat the oven to 375.
2. Drop the glass bowl for the whipped topping in to the freezer to chill. (See mine right here next to my gluten-free, dairy-free Haagen-Dazs ice cream!)
3. Mix the cake mix according to box directions. For Betty’s secret recipe, I only needed to add water.
4. Then add the lemon juice and grated lemon. For the record, you’ll probably need a bigger bowl than you usually use because… Poof! This stuff turns in to fluff. I didn’t even use the mixer for it.
5. I filled the cupcake holders almost to the top. Based on previous angel food cake batter baking, it always seem to puff up and then fall a little. (Narrator: not everyone may experience this problem.)
6. Bake the cupcakes about 15 minutes. Just until the tops are golden brown.

While the cupcakes are baking, you can quickly whip up the topping:

• In a chilled glass bowl, beat one cup of heavy cream until the topping starts to take shape
• Add the lemon juice and grated lemon and stir by hand until evenly disbursed
• Once the cupcakes cool off, which doesn’t take long at all, you can top them with the lemon whipped cream fluff, grated lemon, and a raspberry or two.
• This “recipe” makes about two dozen cupcakes.

I also added flags from the dollar store. For non-patriotic holidays, I think it would be cute to pipe the topping on and add a lemon slice and a raspberry.

Narrator: Shelley believed this was one of the easiest, best-tasting summer desserts you could make.

Narrator again: It was. Everyone at the party loved them – not a single cupcake was left on the tray.

Until next time,

Shelley

You can pin this image to make it easy to find when you need to make a tasty summer treat in a hurry!