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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners' sugar and beat until combined, then add the heavy cream and remaining confectioners' sugar and continue beating until the frosting is thick and creamy. (See Tana's Notes.)
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Fill the cupcakes with filling:
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Once the cupcakes have cooled completely, cut out a small hole in the center of each cupcake with a knife – or I like to use a melon baller to carve out a hole. Make sure to not make a hole all the way down to the bottom of the cupcake.
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Fill the hole with about a teaspoon of the lemon pie filling and then place a small portion of the cut out cupcake back on the top to cover the filling hole like a hat. This way filling is not spilling out all over the top of the cupcake and it’s easier to frost.
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Frost the cupcakes
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Once the cupcakes have all been filled with the lemon pie filling and hat covers, top them with the frosting and serve.