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!
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.