Lemon Meringue Cupcakes
Heavenly Lemon Meringue Cupcakes are made with moist buttermilk cake, zesty lemon curd filling and crown of toasted meringue.
If you looove Lemon Meringue Pie, then you’ll looove these gorgeous little cupcakes.
They are easy to make and most of the components can be made ahead. Make sure to read through the helpful tips at the bottom of the page.
Ingredient Notes
- Lemon Curd – I have provided a link for homemade Lemon Curd but you can use pre-made lemon curd from a jar if you prefer.
- Seven Minute Frosting – This egg white frosting is basically a swiss meringue that is very stable and toasts beautifully
- Buttermilk – Because it is acidic, buttermilk makes a very tender cake crumb.
- Cake Flour – Low protein cake flour makes a tender cake. I use bleached cake flour for the softest cake possible.
- Vegetable Oil – Cake make with vegetable oil is softer at room temperature than a cake made with butter. A soft cake is perfect for filled cupcakes.
How to make Lemon Meringue Cupcakes
- Sift together the dry ingredients.
- Combine the sugar and wet ingredients in a mixer bowl.
- Mix until the ingredients are emulsified.
- Add the flour.
- Fill the cupcake pans about 2/3-3/4 full and bake.
- Use the tip of a small knife to cut a circle from the top of each cupcake.
- Use a melon baller or small spoon to scoop out a 1″ deep x 1″ wide hole.
- Fill with a tablespoon of lemon curd.
- Pipe or spread the meringue onto the cupcakes, covering the filling.
- Use a blow torch (or your oven’s broiler) to toast the meringue.
Pastry Chef Tips for making Lemon Curd Cupcakes with Meringue:
- The Lemon curd can be made several days ahead and refrigerated, or up to a month ahead and frozen.
- If you want a thicker filling that won’t run when the cupcakes are cut, use the optional gelatin listed in the curd recipe.
- The cupcakes can be baked up to a day before filling and frosting and kept (covered) at room temperature.
- The Meringue frosting should be used as soon as you make it. It will set up as it sits.
- This recipe can be baked as an 8″ cake, filled with lemon curd and iced with Seven Minute Frosting. Make sure to use the gelatin in the curd so the filling doesn’t run when you cut the cake.
Storage
- The cupcakes are best the day the meringue topping is added. It will begin to deflate after a day.
- The finished cupcakes will keep, refrigerated, in a covered container for 2-3 days. Return to room temperature to serve.
Here are some other fabulously lemony recipes:
- Luscious Lemon Mousse Cake
- Lemon Thin Cookies
- Meyer Lemon Bars
- Triple Lemon Yogurt Pound Cake
- Meyer Lemon Olive Oil Cake
- Lemon Blueberry Macarons
- Lemon Lavender Angel Food Cake
- Lemon Curd Shortbread Cookies
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Lemon Meringue Cupcake Recipe
Heavenly Lemon Meringue Cupcakes are made with moist buttermilk cake, zesty lemon curd filling and crown of toasted meringue.
cupcakes
Ingredients
- [1 Recipe Lemon Curd]
- Seven Minute Frosting (see note])
For the Cupcakes
- 11 ¼ oz cake flour (2 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 16 oz granulated sugar (2 cups)
- 8 oz vegetable oil (1 cup)
- 4 large eggs
- 8 oz buttermilk (1 cup)
- 2 teaspoons lemon extract
- 1 lemon (finely grated zest)
Instructions
- Preheat the oven to 350 °F. Line cupcake pans with 24 paper liners.
- Sift 11 ¼ oz cake flour, 1 teaspoon baking powder, ½ teaspoon table salt, and ¼ teaspoon baking soda into a small bowl and set aside.
- Combine 16 oz granulated sugar, 8 oz vegetable oil, 4 large eggs, 8 oz buttermilk, 2 teaspoons lemon extract and the finely grated zest from 1 lemon in a mixer bowl. Mix on medium speed to combine the ingredients. Continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the dry ingredients.
- Use a scoop to divide the batter evenly between the cups. Each cup should be 2/3-3/4 full. Bake until the top springs back when lightly pressed, 12-15 minutes. Cool completely before filling.
- Use a small serrated knife and/or a melon scooper to carve a 1" wide by 1” deep cavity in the middle of each cupcake. Fill each cavity with 1 tablespoon lemon curd.
- Make the frosting and immediately pipe or spread a generous dollop of frosting onto each cupcake.
- Use a blow torch to toast the surface of the icing or set the iced cupcakes under a broiler to brown the tops.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Do not make the icing until the cupcakes are ready for frosting.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!