Lemon Pie Cupcakes

Versión en español

Lemon meringue pie is very popular in Chile and I wanted to try this cupcake version. I like how refreshing the lemon flavor is in this recipe. And for me anything with whipped cream or chantilly cream is delicious.

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Lemon Pie Cupcakes

(optional gluten-free)

for 12 cupcakes
Ingredients:
for the dough,

• 1 1/2 cup cake flour or rice flour gluten-free version
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 8 tablespoons or 115 grams unsalted butter at room temperature
• 1 cup sugar
• 2 eggs at room temperature
• 1 cup unsweetened plain yogurt at room temperature
• 1 teaspoon vanilla extract

for filling,

• 1 can condensed milk
• 1/2 cup fresh lemon juice
• zest of one lemon

to decorate,

• 1 cup whipping cream
• 1 or 2 tablespoons sugar, to taste

Preparation:

1. Preheat oven to 350F or 180C. Prepare a tin of muffins, place paper cups on the tin.
2. Mix the condensed milk, lemon, and zest. Stir well with a whisk to incorporate fully, be patient, it takes a bit of time.  Refrigerate.
3. In a small bowl mix the flour, salt, and baking powder. Fluff with a fork.
4. In a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 3 minutes, add the sugar and lemon zest and continue beating on medium speed about 3 minutes more.
5. Add the eggs one at a time, beating until fully incorporated. Add vanilla, beat.
6. Add half the flour mixture, beating at low speed until almost fully incorporated.
7. Add the yogurt and beat until incorporated.
8. Finish by adding the remaining flour mixture, beating until incorporated.
9. Pour the batter into the paper cups, filling only a little above half, so that once cooked they are flat (3 tablespoons batter scoop).
10. Bake for 20 minutes or until just starting to brown and if you insert a stick comes out clean.
11. Let cool 5 minutes in the tin, carefully unmold and let cool completely on wire rack.
12. To fill, with a small sharp knife cut a cone in the center of each cupcake and fill with lemon cream.
13. Whip the heavy cream until it forms soft waves, add sugar to taste and continue beating until whipped.
14. Place in a pastry bag with a star tip and decorate the cupcakes at home.
15. Keep refrigerated and serve cupcakes the same day.