Lemon Meringue Cupcakes

Whenever I think of bright, sunny days, the first treat that comes to mind is Lemon Meringue Cupcakes. There’s something so uplifting about the combination of zesty lemon and fluffy meringue that instantly elevates any occasion. I’ll never forget the first time I baked these cupcakes for a friend’s birthday. The aroma of fresh lemon juice and zest filled my kitchen, drawing everyone in like moths to a flame. Watching their eyes widen with delight as they took their first bite was a moment I’ll cherish forever. These cupcakes are more than just a dessert; they’re a celebration on a plate, perfect for spring gatherings or simply to brighten a dreary day.

In each bite of a Lemon Meringue Cupcakes, you get the sweet and tangy notes of lemon curd balanced beautifully with the light and airy meringue. It’s a delightful contrast that dances on your palate. I love sharing these cupcakes with friends and family because they bring such joy and nostalgia. Whether it’s a spring picnic, a birthday party, or just a casual afternoon at home, these cupcakes always steal the show. The best part? They’re surprisingly easy to make, and once you see the smiles on everyone’s faces, you’ll feel like a pastry chef!

Key Ingredients for Lemon Meringue Cupcakes

The ingredients for Lemon Meringue Cupcakes are the building blocks of this scrumptious delight. Each element plays a crucial role in creating the perfect balance of flavors and textures. The star players include fresh lemons, which provide that zesty kick, and the light and airy meringue that crowns the cupcakes. Let’s explore what makes these ingredients so special!

• 2 eggs – Room temperature eggs are essential for achieving the best texture in your cupcakes.
• ¼ cup vegetable oil – This keeps the cupcakes moist and tender.
• ½ cup buttermilk – Adds a rich flavor and contributes to the cupcakes’ tenderness.
• ¼ cup whole milk – Balances the buttermilk and adds richness to the batter.
• 1 ½ teaspoons vanilla extract – Enhances the overall flavor profile.
• 1 cup granulated white sugar – Sweetens the batter and helps with the meringue structure.
• Pinch salt – Balances the sweetness and enhances the flavors.
• 1 ¾ cups all-purpose flour – The base of the cupcake batter.
• 2 teaspoons baking powder – Provides the lift needed for fluffy cupcakes.
• 2 tablespoons lemon juice – Freshly squeezed lemon juice for that zesty flavor.
• 2 teaspoons lemon zest – Adds concentrated lemon flavor to the batter.
• 2 large lemons – Zested and juiced, these lemons are the heart of the lemon curd.
• 4 egg yolks – Used in the lemon curd for richness and creaminess.
• ½ cup granulated white sugar – Sweetens the lemon curd.
• 3 tablespoons butter – Gives the lemon curd a silky, smooth texture.
• 4 egg whites – Essential for making the light meringue frosting.
• ½ teaspoon cream of tartar – Stabilizes the egg whites for the meringue.
• 1 cup granulated white sugar – Sweetens the meringue and adds structure.

How to Make Lemon Meringue Cupcakes

Making Lemon Meringue Cupcakes is a delightful journey from start to finish. As you gather your ingredients, the anticipation builds! Follow these detailed steps, and you’ll soon have a batch of beautiful cupcakes that will impress everyone.

1. Preheat your oven to 320 to 325 degrees Fahrenheit. Prepare a muffin pan by lining it with 12 cupcake liners. This ensures easy removal later on and keeps the cupcakes perfectly shaped.

2. In a large mixing bowl, combine 2 eggs, ¼ cup vegetable oil, ½ cup buttermilk, ¼ cup whole milk, and 1 ½ teaspoons vanilla extract. Use a whisk or electric mixer to beat the mixture well until it is fully combined. The mixture should be smooth and slightly frothy.

3. Next, add 1 cup granulated white sugar and a pinch of salt. Beat again until the sugar is well incorporated and the mixture becomes light and fluffy.

4. Now, sift in 1 ¾ cups all-purpose flour and 2 teaspoons baking powder. Stir gently just until combined. Be careful not to overmix; it’s okay if there are a few lumps!

5. Add 2 tablespoons lemon juice and 2 teaspoons lemon zest to the batter. Fold these ingredients in by hand. This is where the lemony goodness begins to shine through. The batter should be thick yet pourable.

6. Divide the cupcake batter evenly among the 12 cupcake liners. Fill each liner about two-thirds full for the perfect rise. Bake in the center of your preheated oven for 20 to 22 minutes, or until the cupcakes are golden brown and spring back when touched gently.

7. Once baked, remove the cupcakes from the oven and let cool completely in the pan. This cooling process is crucial for achieving the right texture.

8. For the lemon curd, combine the lemon zest, juice, 4 egg yolks, ½ cup granulated white sugar, and 3 tablespoons butter in a heatproof bowl. Place the bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

9. Stir the mixture continuously for 10 to 15 minutes. You’ll notice it thickening as it cooks. The curd is ready when it thickly coats the back of a spoon. Once done, set it aside to cool completely.

10. When your cupcakes are cool, core the centers using a cupcake corer or a small knife. Fill each cavity with a heaped teaspoon of the cooled lemon curd. This will add a burst of lemon flavor with every bite.

11. To make the meringue, clean your mixing bowl and whisk attachment with lemon juice or vinegar to remove any grease. In the bowl, add 4 egg whites and ½ teaspoon cream of tartar. Start whisking on the lowest speed until bubbles form, then gradually increase to medium speed. Whisk until soft peaks form.

12. Now, switch to high speed and add 1 cup granulated white sugar one tablespoon at a time, allowing the mixture to come back to stiff peaks between each addition. You’ll notice the meringue becoming glossy and firm.

13. Once all the sugar is added, check the mixture between your fingers. If it feels grainy, continue beating until the sugar dissolves completely. The meringue should be thick and billowy.

14. Transfer the meringue to a piping bag fitted with a nozzle, like the Wilton 8B. Pipe swirls of meringue atop each filled cupcake for a beautiful finish.

15. For the final touch, use a chef’s blowtorch to lightly toast the meringue until it’s golden brown. Alternatively, place the cupcakes under a broiler for a few moments until toasted. Watch them closely so they don’t burn!

Enjoy your Lemon Meringue Cupcakes with friends and family, knowing you’ve created something truly special!

Recipe Notes about Lemon Meringue Cupcakes

These tips will help you make the best Lemon Meringue Cupcakes possible. With a few simple tricks, you can elevate your baking game!

• Storage: To keep your Lemon Meringue Cupcakes fresh and delicious, store them in an airtight container in the refrigerator for up to three days. The delicate nature of the meringue doesn’t allow for longer storage.
• Freezing: The unfrosted cupcakes can be frozen for up to three months. However, do not freeze the meringue as it will become water when defrosted. Make the meringue the day you intend to serve the cupcakes.
• Make-Ahead: You can prepare the lemon curd in advance and store it in the fridge for a few days. Just make sure to let it come to room temperature before using it.
• Piping Tips: Experiment with different piping tips to create unique designs on your meringue!
• Flavor Variations: While this recipe shines with lemon, you can experiment with other citrus fruits like lime or orange for a twist.

Best Served With

Lemon Meringue Cupcakes are not just a treat; they’re an experience! Here’s how to serve them and make the most out of this delightful dessert:

• With Fresh Berries: Pair your cupcakes with fresh strawberries, blueberries, or raspberries to add a sweet and tangy contrast.
• At Spring Celebrations: These cupcakes shine at Easter brunches, baby showers, or spring picnics; they capture the essence of the season.
• After a Light Meal: Serve them as a refreshing dessert following a light lunch or dinner, complementing the meal without being too heavy.
• Tea Time: Enjoy these cupcakes with a hot cup of tea, making for a lovely afternoon treat.
• Storage Tips: If you have leftovers, keep them in an airtight container in the fridge to maintain freshness.

FAQ

Conclusion

The Lemon Meringue Cupcakes are a delightful blend of sunshine and sweetness that will brighten any occasion. They are easy to make, bursting with flavor, and provide a beautiful presentation that’s sure to impress your guests. I encourage you to try your hand at these cupcakes and share them with loved ones. They promise to be a hit at your next gathering, and who knows, they might just become a family favorite!

Lemon Meringue Cupcakes

The ultimate dessert for spring, Lemon Meringue Cupcakes are a delightful combination of zesty lemon and fluffy meringue. With their bright flavors and light textures, these cupcakes will make your taste buds sing. Perfect for gatherings or a sweet indulgence at home!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 43 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 210 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Wooden Spoon
• Whisk
• Frying Pan
• Oven
• Saucepan

Ingredients

  

• 2 eggs 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
• 1 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 Lemons Zested and juiced.
• 4 egg yolks Egg yolks Save the whites for the meringue.
• ½ cup Granulated white sugar
• 3 tablespoons Butter
• 4 egg whites Egg whites
• ½ teaspoon Cream of tartar
• 1 cup Granulated white sugar

Instructions

 

• 1. Preheat your oven to 320 to 325 degrees Fahrenheit. Prepare a muffin pan by lining it with 12 cupcake liners. This ensures easy removal later on and keeps the cupcakes perfectly shaped.
• 2. In a large mixing bowl, combine 2 eggs, ¼ cup vegetable oil, ½ cup buttermilk, ¼ cup whole milk, and 1 ½ teaspoons vanilla extract. Use a whisk or electric mixer to beat the mixture well until it is fully combined. The mixture should be smooth and slightly frothy.
• 3. Next, add 1 cup granulated white sugar and a pinch of salt. Beat again until the sugar is well incorporated and the mixture becomes light and fluffy.
• 4. Now, sift in 1 ¾ cups all-purpose flour and 2 teaspoons baking powder. Stir gently just until combined. Be careful not to overmix; it’s okay if there are a few lumps!
• 5. Add 2 tablespoons lemon juice and 2 teaspoons lemon zest to the batter. Fold these ingredients in by hand. This is where the lemony goodness begins to shine through. The batter should be thick yet pourable.
• 6. Divide the cupcake batter evenly among the 12 cupcake liners. Fill each liner about two-thirds full for the perfect rise. Bake in the center of your preheated oven for 20 to 22 minutes, or until the cupcakes are golden brown and spring back when touched gently.
• 7. Once baked, remove the cupcakes from the oven and let cool completely in the pan. This cooling process is crucial for achieving the right texture.
• 8. For the lemon curd, combine the lemon zest, juice, 4 egg yolks, ½ cup granulated white sugar, and 3 tablespoons butter in a heatproof bowl. Place the bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
• 9. Stir the mixture continuously for 10 to 15 minutes. You'll notice it thickening as it cooks. The curd is ready when it thickly coats the back of a spoon. Once done, set it aside to cool completely.
• 10. When your cupcakes are cool, core the centers using a cupcake corer or a small knife. Fill each cavity with a heaped teaspoon of the cooled lemon curd. This will add a burst of lemon flavor with every bite.
• 11. To make the meringue, clean your mixing bowl and whisk attachment with lemon juice or vinegar to remove any grease. In the bowl, add 4 egg whites and ½ teaspoon cream of tartar. Start whisking on the lowest speed until bubbles form, then gradually increase to medium speed. Whisk until soft peaks form.
• 12. Now, switch to high speed and add 1 cup granulated white sugar one tablespoon at a time, allowing the mixture to come back to stiff peaks between each addition. You’ll notice the meringue becoming glossy and firm.
• 13. Once all the sugar is added, check the mixture between your fingers. If it feels grainy, continue beating until the sugar dissolves completely. The meringue should be thick and billowy.
• 14. Transfer the meringue to a piping bag fitted with a nozzle, like the Wilton 8B. Pipe swirls of meringue atop each filled cupcake for a beautiful finish.
• 15. For the final touch, use a chef’s blowtorch to lightly toast the meringue until it’s golden brown. Alternatively, place the cupcakes under a broiler for a few moments until toasted. Watch them closely so they don’t burn!

Notes

• Storage: To keep your Lemon Meringue Cupcakes fresh and delicious, store them in an airtight container in the refrigerator for up to three days. The delicate nature of the meringue doesn’t allow for longer storage.
• Freezing: The unfrosted cupcakes can be frozen for up to three months. However, do not freeze the meringue as it will become water when defrosted. Make the meringue the day you intend to serve the cupcakes.
• Make-Ahead: You can prepare the lemon curd in advance and store it in the fridge for a few days. Just make sure to let it come to room temperature before using it.
• Piping Tips: Experiment with different piping tips to create unique designs on your meringue!
• Flavor Variations: While this recipe shines with lemon, you can experiment with other citrus fruits like lime or orange for a twist.

Keyword easy lemon dessert, lemon meringue cupcakes, meringue frosting, spring cupcakes

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.