The recipe: Lemon Surprise Cupcakes

Fluffy cupcakes with a soft pudding filling

16 servings

Average 100 Minutes



for this recipe Lemon Surprise Cupcakes


1 ¼ cup all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
¾ cup granulated sugar
1 tsp vanilla extract
½ cup corn oil
½ cup 2% Milk


1 pouch Shirriff Lemon Pie Filling
2 eggs yolks
⅓ cup cold water
2 cup boiling water
1 tbsp butter


¼ cup butter , softened
1 pouch Shirriff Strawberry Mousse
1 cup 2% Milk
2 cup confectioner's sugar




Preheat oven to 350°F. Prepare a muffin tin with cupcake liners.


In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.


Using an electric mixer on medium, beat eggs until volume doubles. Add sugar and continue to beat until blended. Add oil and vanilla extract and beat one more minute.


On medium-low, add the flour mixture followed by the milk. Beat until just combined and smooth. Divide the mixture between cupcake liners, filling only half way. Bake 12-15 mins, until lightly golden and a toothpick comes out clean.


Next, prepare the Strawberry Mousse as instructed on the package. Gradually sift in icing sugar and beat until creamy. Set icing aside. Prepare Lemon Pie Filling as instructed on package.


Once cupcakes have cooled, hollow out a small hole in the centre using a apple corer or a small knife. Fill hole with Lemon Pie Filling.


Spoon icing into a large piping bag with a star nozzle. Starting in the middle of a cake, pipe the icing around in a clockwise direction to cover the top completely and serve.