Total Time
Prep 25 mins
Cook 30 mins

Easy, versatile and impressive! My mom made these when I was growing up. She used simple products we had on-hand.I will give the "classic" recipe (the one my mom used which is my favorite), but this recipe is more of a technique because the combinations you can use are endless!Enjoy!

Ingredients Nutrition

  • 1 (18 1/4 ounce) box white cake mix (or any other flavor)
  • 14 cup vegetable oil
  • 12 cup water
  • 2 eggs
  • 1 (16 -20 ounce) can lemon pie filling (or any other flavor)
  • 13 cup powdered sugar (icing sugar)


  1. Prepare the cake mix according to manufacturers instructions. Pour into muffin pans lined with paper "baking cups" to prevent sticking to the pan while baking.
  2. Bake according to the manufacturers instructions and allow to fully cool. You should yield 12 - 24 cupcakes depending on the brand.
  3. Once totally cooled, cut the top off of the cupcake right above the part where the cupcake "mushrooms" -- Not Below!
  4. Place the tops to the side as they will be used later to top the cupcake (they are not "scraps" -- so do not eat!).
  5. Using a small pairing knife, cut a small circle on the top of the cupcake. Use a spoon to scoop cake from out of the hole (about a tablespoons worth).
  6. Fill the hole with pie filling (if the hole is about a tablespoon, then use 2 tablespoons of filling). Spread the excess filling over the top of the cupcake.
  7. Take one of the cupcake tops that was cut off earlier and cut it in half down the middle to create 2 half circles. Place the half circles with the rounded side facing "in" and the smooth baked side facing "up" back on top of the filled cupcakes. This will form a "Butterfly" shape on top of your cakes.
  8. Dust with powdered sugar.