Description
Delicious lemon meringue cupcakes filled with tangy lemon curd and topped with fluffy meringue.
Ingredients
Scale
- 2 eggs, room temperature
- ¼ cup vegetable oil (vegetable, canola, etc.)
- ½ cup buttermilk
- ¼ cup whole milk
- 1 ½ teaspoons vanilla extract
- 1 cup granulated white sugar
- pinch salt
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons lemon juice (about half of one lemon)
- 2 teaspoons lemon zest (from one lemon)
- 2 large lemons (zested and juiced)
- 4 egg yolks (save the whites for the meringue)
- ½ cup granulated white sugar
- 3 tablespoons butter
- 4 egg whites
- ½ teaspoon cream of tartar
- 1 cup granulated white sugar
Instructions
- Preheat the oven to 320-325°F and line a muffin pan with 12 cupcake liners.
- In a large mixing bowl, add the eggs, oil, buttermilk, milk, and vanilla extract. Beat well to combine.
- Add the sugar and salt, and beat again until very well mixed.
- Sift in the flour and baking powder, and stir just until combined.
- Add the lemon juice and zest, and fold into the cupcake batter by hand. Do not overmix.
- Divide the cupcake batter between the 12 cupcake liners and bake in the center of the preheated oven for 20 to 22 minutes. The cupcakes are ready when they have risen, are golden brown and feel springy to the touch. Remove from the oven and let cool completely.
- For the lemon curd, put the lemon zest, juice, egg yolks, sugar, and butter into a heatproof bowl set over a pan of simmering water. Stir continuously for 10-15 minutes until thickened. Set aside to cool completely.
- When the cupcakes have completely cooled, core the middle and add a heaped teaspoonful of cooled lemon curd.
- For meringue, clean the mixing bowl and whisk attachment. Put egg whites and cream of tartar into the mixing bowl and whisk until stiff peaks form.
- Gradually add sugar while whisking until the mixture is smooth and billowy.
- Transfer the meringue to a piping bag and pipe swirls on top of each cupcake.
- Toast the meringue using a chefs’ blowtorch or broiler until lightly toasted. Enjoy!
Notes
- Ensure the egg whites are free of yolk for best results.
- Store any leftover lemon curd in the refrigerator.
- Customize the meringue by adding flavors if desired.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg