This Lemon Angel Food Cupcake is one of my top picks from Giada’s Happy Cooking cookbook, made with lemon zest, eggs, lemon juice, mascarpone, and confectioners’ sugar. This delightful dessert takes approximately 95 minutes to prepare and makes 24 servings.

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Recipe Ingredients

Lemon Curd (Makes About ¾ Cup)

• 3 egg yolks, at room temperature
• Zest of 2 large lemons
• ¼ cup of fresh lemon juice (from 2 large lemons)
• ⅓ cup of granulated sugar
• ⅛ tsp of fine salt
• 4 tbsp of unsalted butter, cut into ½-inch cubes

Cupcakes

• 1 (1-pound) box of angel food cake mix
• Zest of 2 large lemons
• ¼ cup of fresh lemon juice (from 2 large lemons)

Mascarpone Glaze

• 2 cups of confectioners’ sugar
• 6 tbsp of mascarpone cheese, at room temperature
• 2 tbsp of chilled milk
• ½ tsp of pure vanilla extract
• Silver or pastel dragées, Jordan almonds, or yellow sanding sugar, for decoration

How To Make Giada Lemon Angel Food Cupcakes

For the Lemon Curd:

1. Prepare Your Lemon Curd: In a medium saucepan, whisk together the egg yolks, lemon zest, lemon juice, granulated sugar, and fine salt.
2. Cook the Mixture: Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or spatula, scraping the sides and bottom to prevent burning. Cook for 3 to 5 minutes, until thick enough to coat the back of the spoon.
3. Add the Butter: Remove the saucepan from the heat and add the butter cubes one at a time. Stir each piece until fully melted and the curd is smooth.
4. Chill the Curd: Transfer the lemon curd to a heat-proof bowl and press plastic wrap directly onto the surface to avoid forming a skin. Refrigerate for about 1 hour or until firm and chilled.

For the Cupcakes:

1. Preheat Your Oven: Place two racks in the upper and lower thirds of the oven. Preheat the oven to 350°F.
2. Prepare the Muffin Tins: Line two 12-cup muffin tins with paper liners.
3. Mix the Batter: In a large mixing bowl, combine the angel food cake mix, 1 cup of water, lemon zest, and lemon juice. Beat on low speed for 30 seconds, then increase to medium speed for 1 minute until the batter is light and fluffy.
4. Fill the Muffin Cups: Use a scoop or spoon to fill each muffin cup until three-quarters full.
5. Bake the Cupcakes: Place the tins in the oven and bake for 12 to 15 minutes, or until the cupcakes are golden brown and the cracks on top feel dry. Let them cool completely, about 30 minutes, before filling and frosting.

For the Mascarpone Glaze:

1. Make the Glaze: In a medium bowl, whisk together the confectioners’ sugar, mascarpone cheese, chilled milk, and vanilla extract. Mix until the glaze is smooth and shiny.
2. Assemble the Cupcakes: Fill the Cupcakes: Use a small spoon to create a shallow hole in the center of each cooled cupcake. Spoon 1 tsp of lemon curd into each hole.
3. Top with Glaze: Drizzle the mascarpone glaze over each cupcake until the tops are covered.
4. Decorate and Set: Sprinkle the cupcakes with your choice of dragées, Jordan almonds, or yellow sanding sugar. Refrigerate for at least 30 minutes to set before serving.

Recipe Tips

• Use Fresh Lemon Zest: For the best flavor, always use freshly grated lemon zest. Pre-packaged zest loses its oils quickly, leading to a less vibrant lemon taste in your cupcakes.
• Chill the Lemon Curd Properly: Ensure your lemon curd is fully chilled before filling the cupcakes. This helps prevent it from running and keeps the center perfectly creamy when you bite into it.
• Make Mini Cupcakes: Want bite-sized treats? Use mini muffin tins and adjust the baking time to around 8-10 minutes. This makes them perfect for party platters or portion control.
• Experiment with Flavors: Swap lemon zest for lime or orange to give the cupcakes a new citrus twist. The glaze pairs well with these variations, adding more flavor flexibility to your recipe.

Recipe FAQs and Variations

Check out More Giada Dessert Recipes:

• Giada De Laurentiis Struffoli
• Giada Grilled Pineapple With Nutella
• Giada Spiced Apple Walnut Cake with Cream Cheese Icing