Perfectly sweet with just the right amount of tangy citrus flavor, these lemon meringue cupcakes will leave you craving more!
Prep Time15 minutesmins
Cook Time22 minutesmins
Total Time37 minutesmins
Keyword: Lemon Meringue Cupcakes Recipe
6tablespoonsunsalted butter,room temperature
1large egg,room temperature
9.5ouncesprepared lemon curd
¼teaspooncream of tartar
¼cupsuperfine granulated sugar,aka caster or baker’s sugar
2tablespoonssuperfine granulated sugar
small kitchen torch for toasting the meringue,optional
Preheat the oven to 350°F. Line a standard muffin tin with 12 paper cupcake liners. Set aside.
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together, using a handheld mixer on medium speed, the granulated sugar and unsalted butter until the butter is light and fluffy.
To the butter mixture, add the large egg, lemon extract, and vanilla extract, mixing until the egg is fully incorporated.
Add half the flour mixture, mixing just until incorporated, followed by the buttermilk and ending with the remaining flour mixture. Make sure to mix in each addition until fully incorporated. Your batter should be thick and smooth. Do not overmix your batter.
Fill each cupcake liner ⅔ full with batter. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the muffin pan for 5 minutes before transferring them to a cooling rack to cool completely.
Once your cupcakes have cooled completely, you can remove the centers of each cupcake with a cupcake corer or serrated spoon and spoon in about 1-1½ tablespoons of prepared lemon curd into the centers of the cupcake. Be very careful not to remove too much of the center, as you still need your cupcake to have some stability when frosted with the meringue.
After your cupcakes have cooled and been filled with lemon curd, you can make your meringue by adding, to a very clean stainless steel bowl of a stand mixer, the egg whites and cream of tartar. Whip on high speed, using the whisk attachment, until the egg whites become very frothy and soft peaks start to form.
While the mixer is running at medium speed, slowly add the superfine granulated sugar. Continue to whip until the meringue is light, fluffy, and stiff peaks form.
You can either mound the meringue onto the tops of each filled cupcake, or you can pipe it on using a large piping bag fitted with a large piping tip.
Being very careful, you can use a small kitchen torch to lightly toast the meringue on each cupcake.
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. It can be found where standard sugars are found in your grocery store.
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.
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.
Meringue is very easy to make. Make sure to use a very clean stainless steel mixing bowl to whisk your egg whites. If you are not using the boxed egg whites and cracking & separating fresh eggs, you want to be careful not to get any egg yolk into the bowl. Approximately 4 large egg whites will yield the ½ cup needed for the meringue recipe. The very slightest amount of yolk, or any kind of fat, will hinder your egg whites from whipping and forming stiff peaks for your meringue.
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.