Lemon Meringue Cupcakes

There’s something undeniably special about baking Lemon Meringue Cupcakes that brings back fond memories of sunny afternoons spent in the kitchen. I still remember the first time I attempted them; the zesty aroma of fresh lemons filled the air, instantly lifting my spirits. These cupcakes are more than just a dessert; they’re a burst of sunshine, a sweet reminder of warm days and cheerful gatherings. As I whisked air into the egg whites, watching them transform into fluffy, glossy peaks, I felt an excitement building. The anticipation of tasting the sweet, tangy goodness was almost too much to bear!
In our family, Lemon Meringue Cupcakes have become a tradition at celebrations. They are often the highlight of birthdays, springtime picnics, and even casual get-togethers with friends. Each bite is a delightful combination of a moist cupcake filled with luscious lemon curd, topped with a light meringue that’s toasted to perfection. It’s a little piece of heaven that brings joy to everyone who tries them. Whether you’re an experienced baker or a novice in the kitchen, these cupcakes are a fun and rewarding challenge. I can’t wait for you to try them and create your own memories around this delightful recipe!

Shopping List for Lemon Meringue Cupcakes

When making Lemon Meringue Cupcakes, the ingredients you choose can make all the difference. Each component plays its own unique role in crafting the perfect cupcake. For instance, the cake flour is essential for achieving that light, airy texture, while buttermilk ensures moisture and tenderness. The lemon zest and lemon curd impart refreshing citrus notes, which are crucial for that characteristic lemon flavor we adore. Let’s dive into the essential ingredients!

• 2 1/4 cups cake flour (I used Swan’s Down brand): This fine flour creates a delicate crumb, making the cupcakes light and fluffy.
• 1 tablespoon baking powder: A leavening agent that helps the cupcakes rise beautifully.
• 1/2 teaspoon kosher salt: Enhances the flavors and balances the sweetness.
• 1 1/4 cups buttermilk, room temperature: Adds moisture and a subtle tang to the batter.
• 4 large egg whites, room temperature: Essential for the meringue, they whip up to create a fluffy topping.
• 1 1/2 cups sugar: Sweetens not only the cupcakes but also the meringue.
• lemon zest from two lemons (finely grated): Infuses the batter with bright citrus flavor.
• 1 stick (8 tablespoons) unsalted butter, at room temperature: Provides richness and moisture to the cupcakes.
• 1 teaspoon pure vanilla extract: Adds depth to the flavor profile.
• 1 cup lemon curd: The delicious filling that adds a tangy surprise to each bite.
• 1 1/2 cups plus 2 tablespoons sugar: Used for the meringue, creating that sweet, airy topping.
• 2/3 cup water: Helps dissolve the sugar in the meringue preparation.
• 2 tablespoons light corn syrup: Stabilizes the meringue and keeps it from becoming grainy.
• 6 large egg whites, room temperature: Additional egg whites needed for the meringue.

Making Lemon Meringue Cupcakes

Get ready to indulge in the delightful process of making Lemon Meringue Cupcakes. It’s a journey filled with zesty aromas and sweet anticipation as you bring these beautiful treats to life. Follow along as I guide you through each step in this delicious adventure!

1. Preheat your oven to 350 degrees F and line cupcake tins with paper liners or spray them with non-stick cooking spray. Your kitchen will soon fill with the wonderful scent of baking cupcakes!
2. In a large bowl, sift together the cake flour, baking powder, and kosher salt. Sifting ensures the dry ingredients are well combined and helps create a lighter texture in your cupcakes.
3. In another medium bowl, whisk together the buttermilk and egg whites. Make sure they are at room temperature; this helps them blend more easily into the batter.
4. Now, in the bowl of your mixer, combine the sugar and lemon zest. Rub them together with your fingers until the sugar is moist and fragrant. This step really enhances the lemon flavor in your cupcakes!
5. Add the butter to the sugar mixture and beat at medium speed until the mixture is light and fluffy, about 3 minutes. This will give your cupcakes a lovely airy texture.
6. Beat in the vanilla extract next, then gradually add one third of the flour mixture, beating on medium speed. This gradual addition helps prevent lumps in your batter.
7. Now, add half of the milk-egg mixture, continuing to beat. Then mix in half of the remaining dry ingredients until everything is well incorporated.
8. Add the rest of the milk and eggs, mixing until the batter is thoroughly combined. Finally, add the last of the dry ingredients, and give the batter a good 2-minute beating to aerate it.
9. Using a large scoop (about 3 tablespoons), distribute the batter evenly among 24 muffin wells, filling each well about two-thirds full. This will give your cupcakes enough room to rise.
10. Bake for 18 to 22 minutes, or until the cupcakes feel springy to the touch and a toothpick inserted in the center comes out clean. Once baked, cool them on a wire rack.
11. Once the cupcakes have cooled, hollow out a small circle in the center of each one using an apple corer for a neat finish. Spoon or pipe in a dollop of lemon curd, allowing the tangy goodness to be a surprise inside!
12. Now, to prepare the meringue, combine 1 1/2 cups sugar with water and corn syrup in a small saucepan. Clip a candy thermometer to the side of the pan and bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
13. Continue boiling without stirring until the syrup reaches 230 degrees F. This stage is crucial for achieving the right consistency in your meringue.
14. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk the additional egg whites on medium-high speed until soft peaks form. With the mixer running, gradually add the remaining 2 tablespoons of sugar until combined.
15. As soon as the sugar syrup reaches 230 degrees, remove it from the heat. With the mixer on medium-low speed, pour the syrup down the side of the bowl in a slow, steady stream.
16. Raise the mixer speed to medium-high and whisk until the mixture is completely cool (you can test this by touching the bottom of the bowl) and stiff peaks form, about 7 minutes. Use the meringue immediately to frost your cooled cupcakes.
17. For the final touch, use a kitchen torch to lightly brown the meringue frosting. This adds an irresistible toasted flavor that complements the tangy lemon filling perfectly!

Making Adjustments

Flexibility is key when creating Lemon Meringue Cupcakes. Here are some tips to help you adjust the recipe to your liking or to make it work better with what you have on hand!

• Storage: To store the cupcakes, place them in an airtight container. They can last up to three days if kept in the refrigerator. Just be aware that the texture of the meringue might change slightly due to humidity.
• Freezing: It’s best to freeze the cupcakes without the meringue. You can freeze the baked cupcakes for up to three months. Just thaw them and frost with meringue when ready to serve.
• Pairing: These cupcakes pair wonderfully with a refreshing cup of tea or a light dessert wine. They complement the zesty flavors perfectly.
• Variations: Experiment with different citrus flavors like lime or orange in place of lemon for a unique twist on this classic recipe.
• Allergy-Friendly: If you have egg allergies, there are egg replacers available that can help achieve a similar texture in the meringue, such as aquafaba (chickpea water).

Best Served With

• Spring Celebrations: Their lemony brightness makes them ideal for springtime gatherings, showers, or Easter brunch desserts.
• Afternoon Tea: Pair them with a pot of your favorite tea for a delightful afternoon snack.
• Birthday Parties: These cupcakes make a stunning addition to birthday celebrations, bringing both flavor and beauty to the table.
• Picnics: Pack them carefully for a picnic; their sweet and tangy flavors are sure to be a crowd-pleaser.
• Casual Gatherings: Whether it’s a family dinner or a casual get-together with friends, these cupcakes will impress your guests and satisfy their sweet tooth!

FAQ

Conclusion

In summary, Lemon Meringue Cupcakes are a delightful treat that perfectly balances sweet and tart, bringing joy to any occasion. I encourage you to give this recipe a try and experience the happiness it brings. You won’t regret indulging in these light, fluffy cupcakes topped with a beautifully toasted meringue!

Lemon Meringue Cupcakes

If you're craving a treat that's both sweet and tangy, look no further than these Lemon Meringue Cupcakes. With a light cupcake filled with zesty lemon curd and topped with a fluffy meringue, they are truly the perfect dessert. Ideal for any occasion, these easy-to-make cupcakes will have everyone asking for seconds!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 cups cake flour I used Swan’s Down brand
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups buttermilk room temperature
• 4 large egg whites room temperature
• 1 1/2 cups sugar
• lemon zest from two lemons finely grated
• 1 stick (8 tablespoons) unsalted butter at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup lemon curd
• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites room temperature

Equipment

• Large Pot
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. 1. Preheat your oven to 350 degrees F and line cupcake tins with paper liners or spray them with non-stick cooking spray. Your kitchen will soon fill with the wonderful scent of baking cupcakes.
2. 2. In a large bowl, sift together the cake flour, baking powder, and kosher salt. Sifting ensures the dry ingredients are well combined and helps create a lighter texture in your cupcakes.
3. 3. In another medium bowl, whisk together the buttermilk and egg whites. Make sure they are at room temperature; this helps them blend more easily into the batter.
4. 4. Now, in the bowl of your mixer, combine the sugar and lemon zest. Rub them together with your fingers until the sugar is moist and fragrant. This step really enhances the lemon flavor in your cupcakes!
5. 5. Add the butter to the sugar mixture and beat at medium speed until the mixture is light and fluffy, about 3 minutes. This will give your cupcakes a lovely airy texture.
6. 6. Beat in the vanilla extract next, then gradually add one third of the flour mixture, beating on medium speed. This gradual addition helps prevent lumps in your batter.
7. 7. Now, add half of the milk-egg mixture, continuing to beat. Then mix in half of the remaining dry ingredients until everything is well incorporated.
8. 8. Add the rest of the milk and eggs, mixing until the batter is thoroughly combined. Finally, add the last of the dry ingredients, and give the batter a good 2-minute beating to aerate it.
9. 9. Using a large scoop (about 3 tablespoons), distribute the batter evenly among 24 muffin wells, filling each well about two-thirds full. This will give your cupcakes enough room to rise.
10. 10. Bake for 18 to 22 minutes, or until the cupcakes feel springy to the touch and a toothpick inserted in the center comes out clean. Once baked, cool them on a wire rack.
11. 11. Once the cupcakes have cooled, hollow out a small circle in the center of each one using an apple corer for a neat finish. Spoon or pipe in a dollop of lemon curd, allowing the tangy goodness to be a surprise inside!
12. 12. Now, to prepare the meringue, combine 1 1/2 cups sugar with water and corn syrup in a small saucepan. Clip a candy thermometer to the side of the pan and bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
13. 13. Continue boiling without stirring until the syrup reaches 230 degrees F. This stage is crucial for achieving the right consistency in your meringue.
14. 14. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk the additional egg whites on medium-high speed until soft peaks form. With the mixer running, gradually add the remaining 2 tablespoons of sugar until combined.
15. 15. As soon as the sugar syrup reaches 230 degrees, remove it from the heat. With the mixer on medium-low speed, pour the syrup down the side of the bowl in a slow, steady stream.
16. 16. Raise the mixer speed to medium-high and whisk until the mixture is completely cool (you can test this by touching the bottom of the bowl) and stiff peaks form, about 7 minutes. Use the meringue immediately to frost your cooled cupcakes.
17. 17. For the final touch, use a kitchen torch to lightly brown the meringue frosting. This adds an irresistible toasted flavor that complements the tangy lemon filling perfectly!

Notes

• Tip 1: To store the cupcakes, place them in an airtight container. They can last up to three days if kept in the refrigerator. Just be aware that the texture of the meringue might change slightly due to humidity.
• Tip 2: It’s best to freeze the cupcakes without the meringue. You can freeze the baked cupcakes for up to three months. Just thaw them and frost with meringue when ready to serve.
• Tip 3: These cupcakes pair wonderfully with a refreshing cup of tea or a light dessert wine. They complement the zesty flavors perfectly.
• Tip 4: Experiment with different citrus flavors like lime or orange in place of lemon for a unique twist on this classic recipe.
• Tip 5: If you have egg allergies, there are egg replacers available that can help achieve a similar texture in the meringue, such as aquafaba (chickpea water).

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