LEMON MERINGUE CUPCAKES

These delectable Lemon Meringue Cupcakes are wonderfully moist, filled with a luscious lemon curd and topped with a perfectly toasted meringue.

Prep Time: 25 Min

CUISINE: AMERICAN

CALORIES: 339kcal

Lemon Cupcakes: - Eggs - Vegetable oil - Buttermilk - Whole milk - Vanilla extract - Granulated white sugar - Salt - All purpose flour - Baking powder - Lemon juice - Lemon zest

COOK Time: 18 Min

Ingredients

Step 1

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.

Step 2

Add the sugar and salt and beat again until very well mixed. Sift in the flour and baking powder and stir just until combined.

Step 3

Add the lemon juice and zest and fold into the cupcake batter by hand. Do not overmix.

Step 4

Divide the cupcake batter between the 12 cupcake liners and bake in the center of the preheated oven for 20 to 22 minutes.

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