Description

Lemon Meringue Cupcakes are soft lemon cupcakes filled with tangy lemon curd and topped with fluffy, golden meringue. They capture the bright, refreshing flavors of lemon meringue pie in an elegant handheld dessert perfect for parties or special occasions.

Ingredients

For the cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1/2 cup milk (or buttermilk for richness)

For the lemon curd:

4 egg yolks

1/2 cup granulated sugar

1/3 cup fresh lemon juice

1 tablespoon lemon zest

4 tablespoons unsalted butter

For the meringue:

4 egg whites

1/2 cup granulated sugar

1/4 teaspoon cream of tartar (optional, for stability)

1/2 teaspoon vanilla extract (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Make the cupcakes: Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in lemon zest and juice. Alternate adding dry ingredients (flour, baking powder, salt) with milk until smooth. Divide batter into liners and bake 18–20 minutes. Cool completely.
Make the lemon curd: In a saucepan, whisk egg yolks, sugar, lemon juice, and zest over medium heat until thickened. Stir in butter until smooth. Cool before using.
Fill cupcakes: Cut a small hole in the center of each cupcake and spoon in lemon curd.
Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and whip to glossy stiff peaks. Stir in vanilla if desired.
Pipe or spoon meringue onto filled cupcakes. Torch lightly with a kitchen torch or place under broiler for 1–2 minutes until golden.

Notes

For a fruity twist, add raspberry or blueberry jam with the lemon curd.

Use buttermilk instead of milk for richer cupcakes.

Shortcut: use store-bought lemon curd to save time.

Pipe meringue in decorative swirls for a bakery-style look.

For minis, make smaller cupcakes and bake about 12 minutes.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 260
Sugar: 25g
Sodium: 90mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg