Contents
- 1 My First Bite of Sunshine
- 2 A Lesson in Lemon Curd
- 3 Why This Combo Works
- 4 A Slice of History
- 5 Ingredients:
- 6 Let’s Make Lemon Meringue Cupcakes
- 7 My Favorite Twists on a Classic
- 8 Serving Your Sweet Delights
- 9 Keep Your Cupcakes Fresh
- 10 Simple Fixes for Common Problems
- 11 Your Cupcake Questions Answered
- 12 Share Your Sweet Success
- 13 Lemon Meringue Cupcake Delights
My First Bite of Sunshine
I remember my first lemon meringue cupcake. The meringue was like a sweet cloud. The lemon filling was a bright, tangy surprise. It felt like eating a little bit of sunshine. Ever wondered how to capture that summer feeling in a single bite? This recipe does just that. It turns a classic pie into a fun, handheld treat. Perfect for any day that needs a spark of joy.
A Lesson in Lemon Curd
My first try had a small disaster. I got too eager and overfilled a cupcake. Lemon curd spilled out everywhere. It was a sticky, sweet mess. But the cupcakes still tasted amazing. This reminds me that cooking is about joy, not perfection. The best moments happen in our messy kitchens. Sharing food made with love is what truly matters.
Why This Combo Works
Two things make these cupcakes special. The soft cake balances the sharp lemon curd. The toasted meringue adds a creamy, sweet crunch. Every layer has its own job. They all work together perfectly. Which flavor combo surprises you most: sweet and tart or soft and crunchy? Tell me your favorite pair in the comments.
A Slice of History
Lemon meringue pie is an American classic. It became popular in the 1800s. The pie was a fancy dessert for special events. This cupcake version is a modern twist. It makes sharing easier at parties and picnics. *Did you know meringue was perfected in Switzerland?* Now you have a fun fact for your next bake.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1¾ cups | |
| Baking powder | ¾ teaspoon | |
| Baking soda | ¼ teaspoon | |
| Salt | ½ teaspoon | |
| Granulated sugar | ¾ cup | |
| Unsalted butter | 6 tablespoons | room temperature |
| Egg | 1 large | room temperature |
| Lemon extract | 1 teaspoon | |
| Vanilla extract | ½ teaspoon | |
| Buttermilk | ¾ cup | |
| Prepared lemon curd | 9.5 ounces | |
| Egg whites | ½ cup | boxed/carton |
| Cream of tartar | ¼ teaspoon | |
| Superfine granulated sugar | ¼ cup | aka caster or baker’s sugar |
| Superfine granulated sugar | 2 tablespoons | |
| Small kitchen torch | As needed | for toasting the meringue (optional) |
Let’s Make Lemon Meringue Cupcakes
Step 1 Preheat your oven to 350°F. Get a muffin tin ready with paper liners. This makes cleanup so much easier. Always do this first. Step 2 Whisk your dry ingredients together in a bowl. Use flour, baking powder, baking soda, and salt. Set this mixture aside for later. This blends everything evenly. Step 3 Cream the butter and sugar until fluffy. Use a mixer on medium speed. Then add the egg and extracts. Mix until it is just combined. Step 4 Add the flour and buttermilk slowly. Start and end with the flour mix. (A hard-learned tip: room temperature ingredients mix better). Your batter will be thick. Step 5 Fill each liner two-thirds full with batter. Bake for 22 to 25 minutes. Check with a toothpick for doneness. Let them cool completely. Step 6 Core the center of each cool cupcake. Be careful not to go too deep. Fill the hole with lemon curd. This is the fun surprise inside. Step 7 Make the meringue with very clean tools. Whip egg whites and cream of tartar. Slowly add the sugar until stiff peaks form. It should look glossy. Step 8 Pipe or spoon meringue onto each cupcake. Use a kitchen torch to toast it. Be very careful with the flame. You get a golden, sweet top. What is the key to getting stiff meringue peaks? Share below! Cook Time: 22 minutes Total Time: 37 minutes Yield: 12 servings Category: Dessert, BakingMy Favorite Twists on a Classic
These cupcakes are wonderful as written. But you can also try new things. Here are three fun spins for your next batch. Lime & Coconut Use lime curd instead of lemon. Top with toasted coconut flakes. It tastes like a tropical vacation. Raspberry Lemonade Add a fresh raspberry to the lemon curd. The berry adds a little tart pop. Kids really love this one. Ginger Snap Add a little ground ginger to the batter. The spice pairs so well with lemon. It is perfect for fall. Which creative spin would you try first? Vote in the comments!Serving Your Sweet Delights
These cupcakes are a star on their own. For a special treat, add a side. Fresh berries or whipped cream are perfect. They balance the sweet lemon. For drinks, I have two ideas. A cup of hot tea is my go-to. For a fun night, a glass of prosecco works. The bubbles cut through the sweetness. Which would you choose tonight: tea or something bubbly?
Keep Your Cupcakes Fresh
Store these cupcakes in a sealed container. Keep them at room temperature for two days. The meringue can weep if refrigerated. For longer storage, freeze the unfrosted cupcakes. My neighbor froze hers for a month. They were still perfect for a last-minute party.
Why this matters: Proper storage keeps the meringue from getting sticky. A batch-cook note: Bake and freeze the cupcakes ahead of time. Thaw, then fill and top them the day you need them. What’s your favorite make-ahead dessert trick?
Simple Fixes for Common Problems
Did your meringue not form stiff peaks? Your bowl might have had grease in it. Always use a very clean bowl for whipping egg whites. This ensures they get fluffy.
Cupcakes sunk in the middle? The batter was likely overmixed. Mix just until you see no more dry flour. This keeps them light and airy.
Lemon curd leaking out? You might have removed too much cake. Use a spoon to carve a small, deep well. This gives the curd a snug home.
Your Cupcake Questions Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I prepare any part ahead? A: Absolutely. Bake the cupcakes a day early. Fill and top them the next day.
Q: What can I use instead of buttermilk? A: Mix ¾ cup milk with 2 teaspoons lemon juice. Let it sit for five minutes.
Q: Can I double this recipe? A: You can easily double all the ingredients. Just make two separate batches of batter.
Q: No kitchen torch, now what? A: Place cupcakes under the broiler for one minute. Watch them very closely so they don’t burn.
I hope you love these sunny little treats. They always bring a smile to my table. I want to see your beautiful creations. Share your photos with me online. Tag Savory Discovery on Pinterest. Happy cooking! —Elowen Thorn.
Lemon Meringue Cupcake Delights
Description
These lemon meringue cupcakes bake up soft with a sweet lemon filling and golden toasted topping. They’re fun, fresh, and easy to make.
Ingredients
=== Cupcakes ===
=== Meringue ===
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with 12 paper cupcake liners. Set aside.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together, using a handheld mixer on medium speed, the granulated sugar and unsalted butter until the butter is light and fluffy.
- To the butter mixture, add the large egg, lemon extract, and vanilla extract, mixing until the egg is fully incorporated.
- Add half the flour mixture, mixing just until incorporated, followed by the buttermilk and ending with the remaining flour mixture. Make sure to mix in each addition until fully incorporated. Your batter should be thick and smooth. Do not overmix your batter.
- Fill each cupcake liner ⅔ full with batter. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the muffin pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Once your cupcakes have cooled completely, you can remove the centers of each cupcake with a cupcake corer or serrated spoon and spoon in about 1-1½ tablespoons of prepared lemon curd into the centers of the cupcake. Be very careful not to remove too much of the center, as you still need your cupcake to have some stability when frosted with the meringue.
- After your cupcakes have cooled and been filled with lemon curd, you can make your meringue by adding, to a very clean stainless steel bowl of a stand mixer, the egg whites and cream of tartar. Whip on high speed, using the whisk attachment, until the egg whites become very frothy and soft peaks start to form.
- While the mixer is running at medium speed, slowly add the superfine granulated sugar. Continue to whip until the meringue is light, fluffy, and stiff peaks form.
- You can either mound the meringue onto the tops of each filled cupcake, or you can pipe it on using a large piping bag fitted with a large piping tip.
- Being very careful, you can use a small kitchen torch to lightly toast the meringue on each cupcake.