How To Make Lemon Meringue Cupcakes
Want a dessert that’s a little more fun and visual? Then cupcakes is the treat for you! Enjoy these cupcake recipes as a sweet dessert, or sneak them in as something to snack on when nobody’s looking. You deserve it!
Serves:
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup whole milk
- 1/2 tsp vanilla extract
- for meringue topping:
- 2 large egg whites
- 1/4 cup granulated sugar
Instructions
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Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs, one at a time, mixing well after each addition.
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Stir in the lemon zest, lemon juice, milk, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cupcakes from the oven and allow them to cool completely.
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In the meantime, prepare the meringue topping. In a clean, dry bowl, beat the egg whites on high speed until soft peaks form.
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Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form.
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Fill a piping bag fitted with a star tip with the meringue and pipe a swirl onto each cupcake.
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Use a kitchen torch or place the cupcakes under a broiler for a few seconds to lightly brown the meringue.
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Serve and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 95mg
- Sodium : 200mg
- Total Carbohydrates : 45g
- Dietary Fiber : 1g
- Sugar : 28g
- Protein : 4g
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