Lemon Meringue Cupcakes

Summer has simply flown by. And if I’m being honest, the fact that I am back at work today makes me want to cry a little – or a lot. I’ve enjoyed working on the blog full time and have certainly disrupted my normal school year sleeping habits. I’m trying to get back into a normal routine, so I woke up super early on Friday morning and decided to whip up some summery cupcakes. It was pretty much a desperate attempt to hold onto my last weekend of summer.

I was staring into my refrigerator for inspiration and after moving some stuff around, (yeah I totally need to add clean fridge to my to-do list) I discovered about a cup of leftover lemon curd and immediately had a plan. Lemon Meringue Cupcakes – perfect for the last few weeks of warm weather.

Because it was 7:30 am and I had only downed a quarter cup of coffee, I decided that I’d stick with the basics. So I went with my favorite lemon infused white cupcake recipe, cored the center and added a dollop of homemade microwave lemon curd. Then I added a beautiful swirl of 7 minute frosting and then gave a quick pass with my kitchen torch.

The result was an ultra light, sweet, yet perfectly tart cupcake that was so incredibly delicious it totally made me forgot about my impending 5:30 am wake up time!

Lemon Meringue Cupcakes

Yield: 24 cupcakes | 8 cups frosting

Ingredients:

For the Cake

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
lemon zest from two lemons (finely grated)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

For the Filling

1 cup lemon curd

7-Minute Frosting

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

Directions:

For the cupcakes

1. Preheat oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.
2. In a large bowl, sift together the flour, baking powder and salt.
3. In a medium bowl, whisk together the buttermilk and egg whites.
4. Place the sugar and lemon zest in the bowl of your mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for 3 minutes, until the butter and sugar are light and fluffy. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is thoroughly combined. Add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
5. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.
6. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.
7. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am little OCD and obsessed with symmetry. Spoon or pipe in a dollop of lemon curd.

For the frosting

1. In a small saucepan, combine 1 1/2 cups sugar with the water and corn syrup; clip a candy thermometer to side of pan. Bring mixture to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meawhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
4. Frost cooled cupcakes. Use a kitchen torch to lightly brown the meringue frosting.

Notes:

- Cake recipe from Dorie Greenspan
- 7-Minute Frosting from Martha Stewart
- Cupcake liners from Bake It Pretty
- Cupcake tip used to pipe these cupcakes is the Giant French Tip from Bake It Pretty

54 Responses to “Lemon Meringue Cupcakes”

  1. Maris (In Good Taste) — August 22, 2011 at 6:08 am

    These are gorgeous!

  2. Mommyof2Girlz/StephD — August 22, 2011 at 6:44 am

    They look amazing!

  3. Nelly — August 22, 2011 at 7:21 am

    Wow! They look amazing! I must add kitchen torch to my wishlist immediately!

  4. JLS — August 22, 2011 at 7:33 am

    These look amazing. Am off to visit my brother and his family this weekend so will whip these up for us all to enjoy. Thank you!

  5. Alison @ Ingredients, Inc. — August 22, 2011 at 8:25 am

    These are gorgeous

  6. The Sweet Cupcaker — August 22, 2011 at 8:43 am

    Yum!! Absolutely delicious!

  7. Tara @ The Butter Dish — August 22, 2011 at 9:31 am

    Monday’s need sunshine because they are tart by nature. Lemon meringue is perfect for Mondays…would you mind sending a batch to Tampa for me?

  8. Lynne @ 365 Days of Baking — August 22, 2011 at 9:38 am

    These look heavenly! And they have definitely been bookmarked!

  9. Manderley — August 22, 2011 at 9:58 am

    Sooo good, I like it lemon, merengue hummm

    xo

  10. Sarah @TheExpatBride — August 22, 2011 at 9:58 am

    I really need to invest in a kitchen torch. Do you have a recipe for baked Alaska?

  11. Christina @ This Woman Cooks! — August 22, 2011 at 10:06 am

    I think we’ve all ruined our sleeping schedules over the summer. Have a good week back at work! Beautiful cupcakes. :)

  12. Kitty — August 22, 2011 at 10:06 am

    Those look wonderful! I think you just gave me a reason to buy my own kitchen torch. I’ve been holding off the purchase. Bake it Pretty has the best stuff! I got some cupcake liners from there and they are lovely- not only to look at but also they hold their shape really nice with the batter.

  13. Katie | GoodLife Eats — August 22, 2011 at 10:10 am

    These are adorable – my kids would love them.

  14. Dalila G. — August 22, 2011 at 10:11 am

    These are a definite Monday morning wake up yummy!!
    They look delicious, I can taste the sweet-tart cupcake in my mind. LOL!!
    Have a wonderful day! :-)

  15. Paula — August 22, 2011 at 10:44 am

    Is there anyway to get them brown without a kitchen torch? Or could you serve them without browning them?

  16. Kelly @ Kell's Kitchen — August 22, 2011 at 11:03 am

    Just love lemon curd, so these look absolutely delicious!

  17. Annie — August 22, 2011 at 11:30 am

    OMGoodness… I’m making these as soon as it isn’t 90+ degrees! YUMMY!

  18. Rachel @ Not Rachael Ray — August 22, 2011 at 12:16 pm

    What a terrific idea, and gorgeous!!!

  19. Tracy — August 22, 2011 at 12:21 pm

    These look wonderful! I made lemon cupcakes last weekend, but I wish I’d seen your recipe first as I would have had a bash at meringue ones. Ah well, I’ll give this a go very soon! Thank you for posting it.

  20. Nicole @ Bake Me Blush — August 22, 2011 at 12:46 pm

    Love the cupcakes; they’re gorgeous. I’m very eager to try that microwave lemon curd! Thanks for the recipe.

  21. Lauren at Keep It Sweet — August 22, 2011 at 1:00 pm

    These are such pretty cupcakes!

  22. Katrina @ Warm Vanilla Sugar — August 22, 2011 at 1:06 pm

    These cupcakes look so awesome!

  23. Brian — August 22, 2011 at 1:36 pm

    Wow, those cupcakes look fantastic! What tool did you use to make the beautiful swirl of icing? I need to purchase a kitchen torch.. any suggestions?

    Thanks,
    Brian

  24. Alli — August 22, 2011 at 1:38 pm

    Sunshine in a cupcake form. Hate that the sun is setting on summer.

  25. Rachel @ the Avid Appetite — August 22, 2011 at 4:07 pm

    I really love cake flour. It makes everything pillowy and wonderful :) These look like a great way to end the summer!

  26. Heather @ Bake, Run, Live — August 22, 2011 at 5:09 pm

    Hope your 1st day back at work went well.
    This recipe looks yummy. I am excited to try the homemade microwave lemon curd.

  27. Jen of My Tiny Oven — August 22, 2011 at 5:56 pm

    These look so beautiful! Lemon desserts are my favorite. I will have to give these a try!

  28. Kate @ The Domestic Goddess — August 22, 2011 at 6:05 pm

    These look so amazing. I am going to make some today!

  29. Samantha @ FerraroKitchen — August 22, 2011 at 10:03 pm

    I was so excited that you posted this! I LOVE vanilla with hints of lemon! What tip do you use to swirl?

  30. Kelsey @aslolife — August 22, 2011 at 10:41 pm

    Those look delicious but waaay too cute to eat!

  31. Ann — August 23, 2011 at 1:03 am

    These are stunning – absolutely, lemony stunning!

  32. Monique (@AmbitiousKitch) — August 23, 2011 at 1:26 am

    I just fell in love. My grandma used to make the best lemon meringue pie. We’d bake it together after I came home from school. I miss her. Thanks for a good memory!

  33. Casey@Good. Food. Stories. — August 23, 2011 at 8:45 am

    So you go ahead and make a whole cupcake around the lemon curd – I would just eat the curd straight from the jar and not bother with anything else. :)

  34. Lana @ Never Enough Thyme — August 23, 2011 at 9:44 am

    An absolutely perfect cupcake!

  35. Paula — August 23, 2011 at 10:44 am

    So pretty! Bet they tasted as good as they look.

  36. Kathryn — August 23, 2011 at 11:27 am

    I love these cupcakes – they are so pretty and summery. Almost makes me forget we’re nearly in September…

  37. Tracy — August 23, 2011 at 12:43 pm

    I’ve made triple-lemon cupcakes before, but haven’t tried them with that beautiful meringue frosting! I’ll definitely have to next time!

  38. Maggie @ A Bitchin' Kitchen — August 23, 2011 at 5:46 pm

    Yummy! I’ve made your other lemon cupcake recipe before, so I know this has to be delicious!

  39. Jen @ My Kitchen Addiction — August 23, 2011 at 11:30 pm

    Lemon meringue pie is one of my all-time favorites… In cupcake form it sounds even better! Yum :)

  40. LoveCupcakes — August 24, 2011 at 2:35 pm

    This is absolutely fantastic! I love the frosting.

  41. Becca — August 24, 2011 at 9:48 pm

    Aww, these look so pretty, and I give you mad props for baking at 7:30am. I’m awake by then on the weekends, but I am in no mood to do anything but boil water for my oatmeal :P

  42. Connie the Cookie Monster — August 24, 2011 at 11:56 pm

    im so jelly of your cupcake baking skills! you always make the cutest cupcakes!

  43. Bisquites — August 25, 2011 at 12:34 pm

    Summer is still with us with these delicious cupcakes.

  44. Julesy — August 29, 2011 at 10:37 am

    Beautiful cupcakes :)

  45. jDee — April 24, 2012 at 7:33 am

    Ohh these look so cute, i can’t wait to try them tomorrow!^^

  46. Louisa Hull — June 17, 2012 at 4:25 pm

    Love your Blog! please join mine at
    http://lellysgallery.blogspot.co.uk/2012/06/royal-

    x x

  47. EC — October 8, 2012 at 1:45 am

    these look lovely.

  48. liz — May 8, 2013 at 2:49 pm

    Yum Yum in my tum tum. :P

  49. mubeena — January 22, 2014 at 12:21 am

    hello ,

    Can you please help me in this, corn syrup isnt available.. instead of that can u tell me another substitute or how to make corn syrup. We dont get big lemons here, can I use lime will it be the same taste or should I need to add orange instead of lemons…

  50. Carmen — March 24, 2014 at 12:15 pm

    Hi, why my merengue whites frosting melts outside de fridge
    When I delibered my cupcakes they are all melted

    • Jamie Lothridge — May 5th, 2014 at 9:43 pm

      Carmen,
      Meringue has to remain cold. There’s no way around it, it’s a requirement of eggs in their natural state.
      – Jamie

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