Lemon Meringue Cupcake Recipe

4.63 from 8 reviews

Lemon Meringue Cupcake Recipe

Heavenly Lemon Meringue Cupcakes are made with moist buttermilk cake, zesty lemon curd filling and crown of toasted meringue.

Prep Time1

Bake Time15

Total Time1 15

Servings:24 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.

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.

Nutrition