Lemon Meringue Cupcakes Recipe

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Luke Published: November 23, 2020 Modified: June 1, 2021

How To Make Lemon Meringue Cupcakes

Try a tangy bite of these meringue cupcakes! They’re loaded with fresh lemons and topped with a creamy lemon curd. Whip this up in under 2 hours.

Preparation: 40 minutes
Cooking: 30 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

  • cupsall-purpose flour
  • ½tspbaking powder
  • ¼tspbaking soda
  • ¼tspsalt
  • ¾cupgranulated sugar
  • ¼cupbuttersoftened
  • tbsplemon zestfinely grated
  • ¼cupvegetable oilor canola oil
  • 1large egg
  • 2large egg yolks
  • ½tsplemon extract
  • ½tspvanilla extract
  • cupmilk
  • ¼cuplemon juicefresh
  • 12tbsplemon curdhomemade or store-bought

For Meringue Frosting:

  • ¾cupgranulated sugarplus 1 tablespoon
  • cupwater
  • 1tbsplight corn syrup
  • 3large egg whitesat room temperature

Instructions

  1. Preheat the oven to 350 degrees F.

  2. In a mixing bowl, whisk together the flour, baking powder, baking soda and salt for 30 seconds.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the sugar, butter and lemon zest on medium-high speed for 4 minutes until pale and fluffy.

  4. Blend in the vegetable oil.

  5. Add in the egg, then mix until combined.

  6. Add in the egg yolks, lemon extract and vanilla extract, then mix until combined.

  7. Measure out the milk in a liquid measuring cup, then stir in the lemon juice.

  8. Add the flour mixture into the electric stand mixer bowl in 3 separate batches.

  9. Alternate with ½ of the milk mixture, beginning and ending with flour mixture and mixing just until combined after each addition.

  10. Divide mixture among 12 paper-lined muffin cups, filling each cup ⅔ of the way full.

  11. Bake in the preheated oven for 19 to 21 minutes, until toothpick inserted into center of cupcake comes out clean.

  12. Remove from the oven. Allow to cool in the muffin tin for several minutes before transferring to a wire rack.

Meringue Frosting:

  1. In a small saucepan, whisk together the ¾ cup of the granulated sugar, the water, and corn syrup.

  2. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.

  3. Continue to boil without stirring, and heat to 230 degrees F.

  4. Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

  5. Add in the remaining 1 tablespoon of sugar, then whisk until combined.

  6. Once sugar syrup reaches 230 degrees F, remove from the heat.

  7. With the mixer running on low speed, slowly pour the sugar syrup down the side of bowl in a slow, steady stream.

  8. Once the syrup has been blended in, increase the mixer speed to medium-high.

  9. Whisk the mixture for 7 to 10 minutes until stiff peaks form.

Assemble Cupcakes:

  1. Spread 1 tablespoon of lemon curd over top of each cupcake.

  2. Pipe the meringue frosting over the cupcakes.

  3. Carefully toast the edges of the frosting with a kitchen torch.

  4. Serve, and enjoy!

Recipe Notes

For best results serve within 1 hour of assembling.

Nutrition

  • Calories: 297.52kcal
  • Fat: 12.47g
  • Saturated Fat: 4.73g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 5.56g
  • Polyunsaturated Fat: 1.35g
  • Carbohydrates: 43.44g
  • Fiber: 0.63g
  • Sugar: 30.69g
  • Protein: 4.17g
  • Cholesterol: 72.52mg
  • Sodium: 120.42mg
  • Calcium: 37.10mg
  • Potassium: 68.50mg
  • Iron: 1.00mg
  • Vitamin A: 75.29µg
  • Vitamin C: 5.93mg
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