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!
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.