Lemon Meringue Cupcakes

lemon meringue cupcake with bite taken showing the lemon curd in the middle of the cupcake and the pretty white interior of the meringue.

5 from 4 votes

These delectable Lemon Meringue Cupcakes are wonderfully moist, filled with a luscious lemon curd and topped with a perfectly toasted meringue. These gorgeous cupcakes are sure to impress and are perfect for holidays, special occasions or any day that calls for something special!

Course Dessert

Cuisine American

Keyword lemon meringue cupcakes

Prep Time 25

Cook Time 18

Servings

Calories 339kcal

Author Trish - Mom On Timeout

Ingredients

Lemon Cupcakes

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

Lemon Curd

2 large lemons zested and juiced
4 egg yolks save the whites for the meringue
½ cup granulated white sugar
3 tablespoons butter

Meringue

4 egg whites
½ teaspoon cream of tartar
1 cup granulated white sugar

Instructions

For the Lemon Cupcakes

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 (save the whites for the meringue frosting), sugar and butter into a heatproof bowl set over a pan of simmering water. Do not allow the bowl to touch the water.
Stir continuously for 10-15 minutes. You will see the curd thicken and know it is ready when it is thick enough to coat the back of a spoon. Set aside to cool completely.
When the cupcakes have completely cooled, core the middle (I used a frosting tip) and add a heaped teaspoonful of the cooled lemon curd.

Meringue

Clean the mixing bowl and whisk attachment of a stand mixer with lemon juice or white vinegar.
Put the egg whites and cream of tartar into the mixing bowl. Whisk on the slowest speed at first until bubbles appear then increase the speed to medium and whisk the egg whites to stiff peaks.
Turn the mixer speed to high and add the sugar a tablespoon at a time allowing the mixture to come back to stiff peaks between each addition.
When all the sugar has been added feel the mixture between your fingers, if it feels grainy continue to beat on a high speed until you can’t feel the grains of sugar. When the mixture is ready you will have a bowl filled to the brim with a billowy white meringue frosting. Transfer it to a piping bag fitted with a piping nozzle - we used the Wilton 8B.
Pipe swirls of frosting on top of each filled cupcake then use a chefs’ blowtorch to toast the meringue or put the cupcakes under a broiler until they are lightly toasted. Enjoy!

Notes

Storage Information

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.

The unfrosted cupcakes can be frozen for up to three months. The meringue should not be frozen as it will become water when defrosted. Make the meringue the day you intend on serving the cupcakes.

Leftover lemon curd should be stored in the refrigerator.

Nutrition