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Lemon Meringue Cupcakes: A Tangy and Sweet Treat in Every Bite
Looking for a refreshing twist on a classic dessert? Lemon Meringue Cupcakes offer the perfect balance of sweet and tangy, all in a single bite-sized treat. These cupcakes combine a soft, fluffy lemon-infused cake with a creamy lemon curd filling and are topped off with a perfectly golden, fluffy meringue that will have your taste buds dancing.
Whether you’re baking for a special occasion, a potluck, or simply craving a citrusy dessert, these Lemon Meringue Cupcakes are guaranteed to impress. They’re not only gorgeous but also packed with bright, zesty flavors that make them a perfect spring or summer treat.
🍋 Why You’ll Love Lemon Meringue Cupcakes
- Bursting with flavor – The fresh lemon flavor shines in every component of this cupcake, from the light lemon cake to the tangy curd and sweet meringue topping.
- Perfect balance – The sweet meringue beautifully balances the tart lemon curd, creating a harmonious contrast of flavors in each bite.
- Beautiful presentation – These cupcakes are as pretty as they are delicious, with the meringue topping giving them an elegant, show-stopping look.
- Individual servings – These cupcakes are the perfect way to serve individual portions of a classic lemon meringue pie, making them more convenient and fun to eat.
🧂 Ingredients You’ll Need
For the Cupcake Base:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
🔪 How to Make Lemon Meringue Cupcakes
1. Make the Cupcake Base:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, lemon juice, lemon zest, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Let the cupcakes cool completely on a wire rack before filling and topping.
2. Make the Lemon Curd Filling:
- In a small saucepan, whisk together the lemon juice, sugar, egg yolks, cornstarch, and salt.
- Cook the mixture over medium heat, whisking constantly until it thickens and starts to bubble, about 5-7 minutes. Be careful not to let it boil.
- Once thickened, remove from the heat and stir in the butter and lemon zest until fully incorporated.
- Transfer the lemon curd to a bowl, cover with plastic wrap, and let it cool to room temperature. Once cooled, it will thicken further.
3. Prepare the Meringue Topping:
- In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. The meringue should be glossy and hold its shape.
- Add the vanilla extract and beat for another 30 seconds to incorporate.
4. Assemble the Cupcakes:
- Once the cupcakes have cooled completely, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Spoon a generous amount of the lemon curd into the hole, filling it completely.
- Top each cupcake with a dollop of meringue. You can use a spoon to spread it or pipe it on for a more decorative look.
5. Bake the Meringue:
- Place the cupcakes under the broiler for 1-2 minutes, just until the meringue is golden brown. Keep a close eye on them to avoid burning.
- Alternatively, you can bake the meringue in a preheated oven at 350°F (175°C) for about 5-7 minutes until golden brown.
