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Lemon Icebox Cupcakes

Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 6 "cupcakes"


  • 24 meyer lemon wafer cookies
  • 1 cup heavy whipping cream
  • 1 1/2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • zest of 1 lemon
  • 18 blueberries


  1. In a large bowl, whip together heavy whipping cream, powdered sugar, and vanilla until medium peaks form. Do not over beat. Fold in lemon zest.
  2. Place 6 wafer cookies on a flat plate of baking sheet bottom down. Place 1 tablespoon whipped cream in the middle of each cookie. Place a second cookie on top of the whipped cream, bottom down. Press gently to distribute the whipped cream between the cookies. Repeat to create 3 layers for each cookie stack. using an offset spatula, spread 1/2 tablespoon whipped cream on top of the last cookie on each stack. Top each stack with 3 blueberries.
  3. Place "cupcakes" in the fridge for at least 4 hours (to overnight). The moisture from the whipped cream will seem into the cookies and make them soft and cakey. They're kind of awesome, and light and perfect for spring!