Jim loves lemon desserts. So, being the good partner that I am, I have to gratify his sweet tooth sometimes with some lemony confection. We typically can’t have sweets around the house, lest we overindulge. However, every once in a while, boys need some cupcakes. A little overindulgence never hurt anybody, right?
Lemon Icebox Pie is the quintessential Southern dessert. Everyone who grew up in the deep south is familiar with it. This simple pie, made with sweetened condensed milk, egg yolks, and lemon juice and topped with whipped cream, was ubiquitous in the South when I was growing up.
I’ve been in a cupcake mood the last few weeks, and I wanted to do something summery, so I thought I’d try a mashup of cupcakes and Lemon Icebox Pie. I filled the cupcakes with the same lemony custard used in the pie and topped the cupcakes with a mixture of whipped cream and mascarpone. I’ve found that mascarpone cream is a little more substantial than plain whipped cream, and will hold up better.
If you’re craving cupcakes like I’ve been lately, bring on summer with these delicious lemon treats.
Ingredients
1 14-ounce can sweetened condensed milk
2 egg yolks
1/2 cup fresh lemon juice
3 1/3 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon lemon zest, packed
4 large eggs
1 1/4 cups buttermilk
2 cups heavy whipping cream
8 ounces mascarpone
1/4 cup powdered sugar
1 tablespoon vanilla extract
Mint Leaves, for garnish
Thin lemon slice segments, for garnish
Instructions
1. In a small sauce pan, whisk sweetened condensed milk and egg yolks together. Transfer pan to cook top over medium low heat. Cook for 6 to 8 minutes, whisking constantly, until sauce comes to a low simmer and begins to thicken. Remove from heat and whisk in lemon juice until well combined.
2. Transfer filling to a small bowl. Cover with plastic wrap, pressing wrap to the surface of the filling, and refrigerate for 1 to 2 hours.
1. Preheat oven to 350ยฐF. Place 24 cupcake papers in two muffin tins.
2. In a medium bowl, whisk flour, salt, baking powder, and baking soda together until well combined.
3. Transfer butter to the bowl of a mixer. Mix on high speed for 2 to 3 minutes until light and fluffy. Gradually add sugar and continue mixing for 2 to 3 minutes, scraping down sides of bowl occasionally. Add lemon juice and zest to the bowl and continue mixing. Add eggs 1 at a time until well blended.
4. Add dry ingredients in 3 batches alternating with buttermilk, mixing well between batches.
5. Fill each cupcake paper with 1/3 cup of batter. An ice cream scoop works well for filling cupcakes.
6. Bake cupcakes for 20-25 minutes until inserted toothpick comes out clean. Carefully monitor after 20 minutes. Cool cupcakes in muffin tins for 5 minutes. Remove muffins from tins and cool completely on cooling rack.
Transfer cream, mascarpone, sugar, and vanilla to the bowl of an electric mixer. Whip mixture on high speed until cream form stiff peaks.
1. Using the handle of a large wooden spoon, press a hole in the middle of each cupcake, pressing all the way to the bottom of the cupcake.
2. Spoon filling into a piping bag or a large plastic storage bag with the corner snipped off. Pipe filling into the hole of each cupcake.
3. Spread or pipe topping on to each cupcake. Garnish with lemon slices and mint leaves. Serve immediately or store in refrigerator until ready to serve.
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Great photos and delicious looking cup cakes. What a great little treat in the afternoon with a cup of tea. Can I have one or two please
C’mon over and I’ll give you some, Gerlinde! ๐
My husband and I love lemon desserts too!!! The lemon scent and citrus balance out the sweetness. These GORGEOUS cupcakes are totally designed for summer. I wish I could have a couple right now, even though it is only 9:14am! ๐
These are just adorable and even look cooling which I’m sure I will eventually need here in Denver. Or hoping I will. ๐
I spent 10 years in the South when my kids were young; I love being reminded of that time with food memories…lemon icebox pie. Ahhh….
It’s so much fun reminiscing through food, right? Thanks for dropping by Barbara!
Jim and I could be bros — I love lemon too! In fact I’m a real lemon freak. ๐ And these would definitely capture my attention (and appetite) — they look terrific. Thanks.
You guys would get along just fine, John! Thanks!
Cupcakes aren’t an over indulgence. Now a whole cake that’s a different story. GREG
Exquisite. I’ll be right over! ๐
Thank you, my friend!! ๐
I cannot STAND how perfectly adorable these cupcakes are!!! I almost wouldn’t want to eat them and mess them up. Pffft. Who am I kidding? Of course I would scarf them down. Love this, Bill!
I had no trouble scarfing down a couple, J! Thanks for the comment, my friend!