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–+ servings

Lemon Meringue Cupcakes

These lemon meringue cupcakes are like spring in a bite. They are so refreshing and delicious - they have a lemon vanilla cake, homemade lemon curd filling and a toasted meringue frosting. These are my absolute favorite spring cupcakes, and I think you guys will love them too!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 regular-sized cupcakes

Ingredients
 

Lemon Curd

  • ½ cup (100 grams) granulated sugar
  • 3 egg yolks
  • 3 tablespoons lemon zest about 2 large lemons
  • ¼ cup (60 mL) fresh lemon juice about 2-3 large lemons
  • ¼ cup (57 grams) unsalted butter cold and cubed

Cake

  • 1 ¼ cups (157 grams) all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (57 grams) unsalted butter room temperature
  • ¼ cup (50 mL) vegetable oil
  • ¾ cup (150 grams) granulated sugar
  • 2 eggs room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract optional
  • 1 tablespoon lemon zest
  • ½ cup (120 mL) whole milk room temperature

Meringue Frosting

  • 4 egg whites
  • 1 cup (200 grams) granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Instructions

Lemon Curd

  • In a medium sauce pan, combine the granulated sugar and egg yolks. Whisk them together until smooth and combined. Add the lemon zest and lemon juice and whisk until combined.
  • Place the pan over the stove on low-medium heat and stir constantly while it heats up. The mixture will begin to thicken and bubble. Once it begins to bubble, it should be done. If you have a thermometer, it should be about 160 degrees Fahrenheit.
  • Remove from the heat and add the cubed butter. Stir until the butter has completely melted and the mixture is combined.
  • Strain the lemon curd into a bowl and get rid of the lemon zest. Cover it with cling wrap/tin foil that is placed directly onto the curd. This will prevent a film on the top of the lemon curd from forming. Let it cool for about 1 hour.

Cake

  • Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners.
  • In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
  • In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until completely combined. About 2-3 minutes.
  • With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl if necessary.
  • Add the vanilla extract, lemon extract and lemon zest and mix on low-medium speed until combined. With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
  • Divide the batter evenly amongst the cupcakes. The batter should be the perfect amount for 12 regular-sized cupcakes. Fill the liners until they are ½-3/4 of the way full.
  • Bake the cupcakes for 16-18 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Meringue

  • Fill a sauce pan with about two inches of water and bring it to a gentle simmer. Separate the yolks from the egg whites and make sure NONE of the yolk gets into your egg white mixture.
  • In a heat proof bowl, place the egg whites, sugar, cream of tartar and vanilla extract. Place the bowl on the sauce pan over the simmering water but do NOT let the bottom of the bowl touch the simmering water. You can also use a double boiler if you have one.
  • Continuously whisk while the mixture heats up. It will start out thick but will thin out as you keep on whisking. Whisk for about 4-5 minutes until the mixture is thin and frothy on top - if you have a thermometer, it should be around 160 degrees Fahrenheit.
  • Remove from the heat. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat on high speed for 5-6 minutes until luscious, puffy, stiff peaks form.

Assembling the Cupcakes

  • Once the cupcakes are completely cool, poke the tip of a piping bag filled with lemon curd and squeeze some of the filling inside the cupcake. If you do not have a piping bag, carefully cut a small hole in the top of the cupcake with a knife and spread the filling inside. Frost with the meringue. If you have a kitchen torch, lightly (and carefully) torch the meringue. Enjoy!
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