Lemon Meringue Cupcakes

When I think of sweet springtime indulgence, nothing quite captures that joy like Lemon Meringue Cupcakes. Each bite is like a little burst of sunshine, brightening up even the cloudiest of days. I remember the first time I made these delightful treats; the kitchen was filled with the sweet, tangy aroma of freshly zested lemons. My family gathered around, eagerly waiting for their turn to sink their teeth into these fluffy wonders topped with a cloud of golden meringue. It felt like the perfect way to celebrate the onset of spring, as the world outside began to bloom and come alive again. These cupcakes are not just desserts; they’re experiences wrapped in soft, buttery cake, filled with luscious lemon curd, and crowned with a pillowy meringue that reminds me of warm memories spent in the kitchen. So, let’s dive into the world of Lemon Meringue Cupcakes and create some sweet moments.

Ingredient List for Lemon Meringue Cupcakes

Creating Lemon Meringue Cupcakes is all about harmony between ingredients. The key players here are the tart lemon curd, fluffy meringue, and soft cupcake base. Together, they form an unbeatable trio that makes these cupcakes a memorable treat.

• 1¾ cups all-purpose flour: The foundation of the cupcake, providing structure and stability.
• ¾ teaspoon baking powder: This ingredient helps the cupcakes rise, ensuring a light texture.
• ¼ teaspoon baking soda: It aids in leavening and gives the cupcakes a tender crumb.
• ½ teaspoon salt: A touch of salt enhances the flavors in your batter.
• ¾ cup granulated sugar: Sweetens the cupcakes and contributes to a moist texture.
• 6 tablespoons unsalted butter (room temperature): Adds richness and moisture to the cupcakes.
• 1 large egg (room temperature): Binds the ingredients and helps the cupcakes rise.
• 1 teaspoon lemon extract: Intensifies the lemon flavor, making each bite refreshing.
• ½ teaspoon vanilla extract: Adds depth and sweetness to the flavor profile.
• ¾ cup buttermilk: Provides moisture and tenderness to the cupcakes.
• 9.5 ounces prepared lemon curd: The luscious filling that provides a burst of tangy flavor in the center.
• ½ cup egg whites (boxed/carton): Essential for making the fluffy meringue topping.
• ¼ teaspoon cream of tartar: Stabilizes the egg whites as they are whipped into meringue.
• ¼ cup superfine granulated sugar (aka caster or baker’s sugar): This sugar dissolves easily, ensuring a smooth meringue.
• 2 tablespoons superfine granulated sugar: Used in the meringue to sweeten it.
• small kitchen torch for toasting the meringue (optional): Gives the meringue a lovely toasted finish.

The Process for Making Lemon Meringue Cupcakes

Making Lemon Meringue Cupcakes is a delightful experience, and it’s easier than you might think! Follow these steps for a delicious outcome. Let’s get started!

1. Preheat your oven to 350°F. Line a standard muffin tin with 12 paper cupcake liners to prepare for the cupcake batter. This will ensure they don’t stick and are easy to remove after baking.
2. In a medium bowl, combine 1¾ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Mix the dry ingredients together until well combined, then set the bowl aside. This blend will create the structure of your cupcakes.
3. In a large mixing bowl, cream together ¾ cup granulated sugar and 6 tablespoons unsalted butter using a handheld mixer on medium speed. Keep whipping until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This step is crucial for achieving the right texture in your cupcakes.
4. To the fluffy butter-sugar mix, add 1 large egg, 1 teaspoon lemon extract, and ½ teaspoon vanilla extract. Mix well until all ingredients are incorporated and the mixture appears smooth.
5. Now it’s time to add your dry ingredients. Start with half of the flour mixture you set aside, mixing just until incorporated. Follow this with ¾ cup buttermilk and then the remaining flour mixture. Stir until all the ingredients are just combined; your batter should be thick and smooth. Be careful not to overmix, as this can make your cupcakes dense.
6. Fill each cupcake liner about two-thirds full with the batter. This will allow enough space for them to rise without spilling over. Use a spoon or a scoop for even distribution.
7. Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they’re ready!
8. Once baked, allow the cupcakes to cool in the muffin pan for 5 minutes. After that, transfer them to a cooling rack to cool completely. This ensures they set correctly and won’t crumble when filled.
9. After your cupcakes have completely cooled, carefully remove the centers of each with a cupcake corer or a serrated spoon. Spoon in about 1 to 1½ tablespoons of prepared lemon curd into the centers. Ensure you leave enough structure for the meringue to sit on top.
10. Now, let’s whip up the meringue! In a clean stainless steel bowl of a stand mixer, add ½ cup egg whites and ¼ teaspoon cream of tartar. Start whipping on high speed using the whisk attachment. Watch as the egg whites become frothy and soft peaks begin to form.
11. While the mixer is running, slowly add ¼ cup superfine granulated sugar. Keep whipping until the meringue is light, fluffy, and stiff peaks form. This indicates your meringue is ready to be piped or spread onto the cupcakes.
12. With great care, mound or pipe the meringue onto the tops of each filled cupcake. Use a large piping bag fitted with a wide tip for a professional look.
13. For the finishing touch, use a small kitchen torch to lightly toast the meringue on each cupcake. This adds a lovely color and a toasted flavor that complements the lemon beautifully.

Ways to Adapt This Recipe

There are countless ways to put your own spin on Lemon Meringue Cupcakes. Here are some ideas to inspire you!

• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. If you anticipate needing to store them longer, you can refrigerate them, but be aware the meringue may lose some texture.
• Freezing: These cupcakes can be frozen without the meringue topping. Once baked and cooled, wrap them tightly in plastic wrap and store in an airtight container for up to three months.
• Flavor Variations: Consider adding a touch of lime extract or zest for a citrus twist that complements the lemon.
• Serving with Fresh Berries: Serve the cupcakes with fresh berries on the side for a colorful and flavorful addition.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a gluten-free version of these delightful cupcakes.

Serving Options for Lemon Meringue Cupcakes

• Spring Celebrations: These cupcakes are perfect for springtime gatherings like Easter or baby showers, bringing a festive touch to any occasion.
• Pairing with Tea: Enjoy these cupcakes alongside a cup of herbal tea for a delightful afternoon treat.
• Picnics: They are ideal for picnics due to their portable size and the fact that they transport well.
• With Fresh Fruits: Pair the cupcakes with a fruit salad or fresh berries to add a refreshing side.
• Storage Tip: If you have leftovers, store them in a well-sealed container, but consume them within a few days for the best texture.

FAQ

Conclusion

The charm of Lemon Meringue Cupcakes lies in their delightful blend of flavors and textures. With each bite, you experience the bright zing of lemon curd, the lightness of the meringue, and the softness of the cupcake base that makes these treats extraordinary. If you haven’t tried making them yet, I encourage you to whip up a batch soon. They’re sure to become a favorite in your home, bringing a touch of sweetness and sunshine to your day.

Lemon Meringue Cupcakes

The ultimate sweet treat to brighten your day! Lemon Meringue Cupcakes offer a delightful combination of tangy lemon curd and fluffy meringue. Perfect for any occasion, these easy cupcakes will satisfy your sweet cravings. Make them tonight for a delicious dessert everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 210 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1.75 cups all-purpose flour
• 0.75 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.5 teaspoons salt
• 0.75 cup granulated sugar
• 6 tablespoons unsalted butter (room temperature)
• 1 large egg (room temperature)
• 1 teaspoon lemon extract
• 0.5 teaspoon vanilla extract
• 0.75 cup buttermilk
• 9.5 ounces prepared lemon curd
• 0.5 cup egg whites (boxed/carton)
• 0.25 teaspoon cream of tartar
• 0.25 cup superfine granulated sugar (aka caster or baker’s sugar)
• 2 tablespoons superfine granulated sugar
• 1 small kitchen torch for toasting the meringue (optional)

Instructions

 

• Preheat your oven to 350°F. Line a standard muffin tin with 12 paper cupcake liners to prepare for the cupcake batter. This will ensure they don’t stick and are easy to remove after baking.
• In a medium bowl, combine 1¾ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Mix the dry ingredients together until well combined, then set the bowl aside. This blend will create the structure of your cupcakes.
• In a large mixing bowl, cream together ¾ cup granulated sugar and 6 tablespoons unsalted butter using a handheld mixer on medium speed. Keep whipping until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This step is crucial for achieving the right texture in your cupcakes.
• To the fluffy butter-sugar mix, add 1 large egg, 1 teaspoon lemon extract, and ½ teaspoon vanilla extract. Mix well until all ingredients are incorporated and the mixture appears smooth.
• Now it’s time to add your dry ingredients. Start with half of the flour mixture you set aside, mixing just until incorporated. Follow this with ¾ cup buttermilk and then the remaining flour mixture. Stir until all the ingredients are just combined; your batter should be thick and smooth. Be careful not to overmix, as this can make your cupcakes dense.
• Fill each cupcake liner about two-thirds full with the batter. This will allow enough space for them to rise without spilling over. Use a spoon or a scoop for even distribution.
• Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they’re ready!
• Once baked, allow the cupcakes to cool in the muffin pan for 5 minutes. After that, transfer them to a cooling rack to cool completely. This ensures they set correctly and won't crumble when filled.
• After your cupcakes have completely cooled, carefully remove the centers of each with a cupcake corer or a serrated spoon. Spoon in about 1 to 1½ tablespoons of prepared lemon curd into the centers. Ensure you leave enough structure for the meringue to sit on top.
• Now, let’s whip up the meringue! In a clean stainless steel bowl of a stand mixer, add ½ cup egg whites and ¼ teaspoon cream of tartar. Start whipping on high speed using the whisk attachment. Watch as the egg whites become frothy and soft peaks begin to form.
• While the mixer is running, slowly add ¼ cup superfine granulated sugar. Keep whipping until the meringue is light, fluffy, and stiff peaks form. This indicates your meringue is ready to be piped or spread onto the cupcakes.
• With great care, mound or pipe the meringue onto the tops of each filled cupcake. Use a large piping bag fitted with a wide tip for a professional look.
• For the finishing touch, use a small kitchen torch to lightly toast the meringue on each cupcake. This adds a lovely color and a toasted flavor that complements the lemon beautifully.

Notes

• Tip 1: Note that superfine sugar (aka caster sugar or baker’s sugar) is not the same as powdered sugar. This is a finely ground granulated sugar commonly used in making cocktails, frostings, or anything that the sugar needs to dissolve easily.
• Tip 2: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• Tip 3: You can either use a small paring knife, melon baller, or one of those nifty gadgets that removes the centers from cupcakes, to remove the centers from your cupcakes.
• Tip 4: Meringue is very easy to make. Make sure to use a very clean stainless steel mixing bowl to whisk your egg whites.
• Tip 5: If you do not have a small kitchen torch, you can place the meringue-topped cupcakes under the broiler (in your oven) for just a minute or so. Be careful to keep a close eye on them to prevent the meringue from burning.

Keyword Cupcake Recipes, Lemon Cupcakes, Meringue Topping, spring desserts

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!