Lemon Meringue Cupcakes
Lemon meringue cupcakes are the irresistible fusion of two beloved desserts – the bright, tangy flavor of lemon meringue pie and the portable convenience of individual cupcakes. These decadent treats have been captivating taste buds and delighting guests at gatherings for years, and for good reason. With their luscious lemon curd filling, fluffy meringue topping, and tender cake base, they offer a symphony of textures and flavors that will leave you craving more.
Whether you’re serving them at a summer barbecue, a fancy dinner party, or simply indulging in an afternoon treat, these lemon meringue cupcakes are sure to impress. They’re the perfect balance of tart and sweet, with a lightness that belies their rich, indulgent flavor. Get ready to dive into a delightful culinary experience that will have you wondering why you haven’t been making these cupcakes all along.
❤️ Why You’ll Love This Recipe ❓
What sets these lemon meringue cupcakes apart from the rest? For starters, the combination of the tangy lemon curd and the sweet, airy meringue topping creates a flavor profile that is simply unbeatable. The contrast of textures – the moist, buttery cake, the creamy lemon filling, and the pillowy meringue – makes each bite a delightful adventure for your taste buds.
But the appeal of these cupcakes goes beyond just the flavors and textures. They’re also incredibly versatile, making them a crowd-pleasing option for any occasion. Whether you’re serving them as a dessert at a formal dinner party or packing them in lunchboxes for a picnic, these cupcakes are sure to be a hit. Plus, with the option to make them ahead of time and freeze them, you can always have a batch on hand for last-minute guests or cravings.
🛒 What You Need to Prepare Lemon Meringue Cupcakes ❓
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 cup lemon curd
• 4 large egg whites
• 1/2 cup granulated sugar
The beauty of this lemon meringue cupcake recipe is that most ingredients are pantry or freezer staples. The combination of bright, tangy lemon and sweet, fluffy meringue creates the delightful flavor profile that has made lemon meringue desserts perennially popular.
📝 How to Make Lemon Meringue Cupcakes Step-by-Step ❓
• Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Step 3: In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until well combined.
• Step 4: Add the milk, lemon zest, and lemon juice to the butter mixture and mix until just combined.
• Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain. Be careful not to overmix.
• Step 6: Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
• Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Step 8: Once the cupcakes are cool, use a small spoon or melon baller to scoop out a small well in the center of each cupcake. Fill each well with a generous amount of lemon curd.
• Step 9: In a clean, dry bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form.
• Step 10: Spoon or pipe the meringue topping onto the filled cupcakes, making sure to cover the lemon curd completely.
• Step 11: Use a kitchen torch to lightly brown the meringue topping, or place the cupcakes under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
⏱️ Timing Overview
• Cooking time: 18-20 minutes
• Total time: 50 minutes
Compared to traditional lemon meringue pie, which can take up to an hour to prepare, this lemon meringue cupcake recipe saves you 20% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 12 servings):
• Protein: 4g
• Carbohydrates: 44g
• Fat: 13g
• Fiber: 1g
• Sodium: 165mg
These lemon meringue cupcakes provide approximately 10% of your daily vitamin C requirements and 8% of your daily calcium needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace 1/4 cup of the all-purpose flour with almond flour or coconut flour, and use a sugar substitute like erythritol or stevia in place of the granulated sugar.
• Dairy-free adaptation: Use unsweetened almond milk or oat milk in place of the regular milk, and opt for a dairy-free lemon curd and meringue recipe.
• Added protein: Fold 2 scoops of vanilla protein powder into the batter to boost the protein content by approximately 5g per serving.
• Boost vegetables: Grate 1/2 cup of zucchini or carrot and fold it into the batter for an extra dose of nutrients.
These modifications can reduce calories by up to 15% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the lemon meringue cupcakes.
🍽️ Serving Suggestions
• Pair with a refreshing citrus salad or a scoop of vanilla ice cream for a complete dessert.
• Complement the cupcakes with a cup of earl grey tea or a glass of sparkling lemonade for a delightful afternoon tea experience.
• For a brunch spread, serve the lemon meringue cupcakes alongside a quiche, fresh berries, and a mimosa bar.
• Create a stunning dessert platter with the cupcakes, lemon bars, and mini lemon tarts for a visually appealing and delicious presentation.
❌ Common Mistakes to Avoid
• Underbaking the cupcakes: Failing to bake the cupcakes long enough can leave them gooey and undercooked in the center. Always test for doneness with a toothpick or cake tester.
• Overcooking the meringue: If the meringue topping is left in the oven or under the broiler for too long, it can become dry and brittle. Keep a close eye on the cupcakes and remove them from the heat as soon as the meringue is lightly browned.
• Skipping the lemon curd filling: The lemon curd is the star of the show, so don’t forget to scoop out a well in the center of each cupcake and fill it generously.
• Failing to properly cool the cupcakes: Attempting to assemble the cupcakes before they are completely cool can result in a melted, messy filling and topping. Be patient and let the cupcakes cool completely before adding the lemon curd and meringue.
🧊 Storing Tips for the Recipe
These lemon meringue cupcakes retain their quality remarkably well:
• Freezing unbaked: Prepare the cupcake batter, fill the muffin cups, and freeze the unbaked cupcakes for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
• Freezing baked: Allow the baked cupcakes to cool completely, then wrap them individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before topping with lemon curd and meringue.
• Reheating: To restore the fluffy texture of the meringue topping, briefly place the cupcakes under a preheated broiler for 1-2 minutes, or use a kitchen torch to lightly brown the meringue.
❓ FAQs
Can I make the lemon meringue cupcakes ahead of time?
Absolutely! The cupcake batter can be prepared and frozen unbaked for up to 2 months. When ready to serve, simply thaw the batter overnight in the refrigerator and bake as directed. The assembled, baked cupcakes can also be frozen for up to 2 months, making them a convenient make-ahead dessert option.
Can I substitute the lemon curd with a different filling?
While the lemon curd is the classic and most popular filling for these cupcakes, you can certainly experiment with other flavors. Try using a thick, creamy custard, a fruit preserves or jam, or even a decadent chocolate ganache. Just be sure to adjust the sweetness and flavors to complement the meringue topping.
Are these cupcakes suitable for a gluten-free or dairy-free diet?
With a few simple substitutions, you can easily adapt this recipe to accommodate gluten-free and dairy-free diets. Use a gluten-free all-purpose flour blend in place of the regular flour, and substitute unsweetened almond milk or oat milk for the dairy milk. For the lemon curd and meringue, choose recipes that use dairy-free ingredients like coconut milk or cashew cream.
Why did my meringue topping turn out dry and tough?
Overbeating the egg whites can cause the meringue to become dry and brittle. Be sure to stop mixing the meringue as soon as it reaches stiff, glossy peaks. Additionally, avoid opening the oven door frequently while the cupcakes are baking, as this can cause the meringue to collapse and become tough.
Can I add any additional flavors or mix-ins to the cupcakes?
Absolutely! Try folding in a teaspoon of vanilla extract or almond extract to the batter for an extra flavor boost. You can also grate some lemon zest into the batter or sprinkle toasted coconut or chopped nuts on top of the meringue for a textural contrast.
Conclusion
These lemon meringue cupcakes represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a refreshing summer dessert or an elegant finishing touch to a dinner party, they’re sure to impress with their bright, tangy flavors and airy, fluffy texture. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these lemon meringue cupcakes demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking process. So why not treat yourself and your loved ones to a batch of these irresistible cupcakes today? Your taste buds will thank you.
Print
Lemon Meringue Cupcakes
- Total Time: 50 minutes
Ingredients
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 cup lemon curd
• 4 large egg whites
• 1/2 cup granulated sugar
Instructions
• Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Step 3: In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until well combined.
• Step 4: Add the milk, lemon zest, and lemon juice to the butter mixture and mix until just combined.
• Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain. Be careful not to overmix.
• Step 6: Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
• Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Step 8: Once the cupcakes are cool, use a small spoon or melon baller to scoop out a small well in the center of each cupcake. Fill each well with a generous amount of lemon curd.
• Step 9: In a clean, dry bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form.
• Step 10: Spoon or pipe the meringue topping onto the filled cupcakes, making sure to cover the lemon curd completely.
• Step 11: Use a kitchen torch to lightly brown the meringue topping, or place the cupcakes under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Cuisine: Americans
Keywords: Lemon Meringue Cupcakes
