When life gives you lemons, make Lemon Meringue Cupcakes with Lemon Curd Filling! Picture this: a light and fluffy cupcake topped with a cloud-like meringue, all bursting with the tangy goodness of lemon curd. Cherry Cheesecake Fluff The aroma wafts through your kitchen, making even the grumpiest of cats perk up their ears. These cupcakes are not just desserts; they’re tiny bursts of sunshine that can brighten any rainy day or dessert table. For more inspiration, check out this lemon cheesecake squares recipe.
I remember the first time I made these delightful cupcakes. It was a sunny Saturday afternoon, and I had friends over for tea. As I pulled the batch from the oven, my friend exclaimed, “I didn’t know you could bake magic!” Those cupcakes disappeared faster than you can say “meringue,” leaving only crumbs and smiles behind. Homemade Samoas Recipe No Bake Carrot Cake Bites Whether it’s a celebration or just because it’s Tuesday, these cupcakes have a way of transforming ordinary moments into sweet memories.
Why You'll Love This Recipe
- These Lemon Meringue Cupcakes are simple to prepare while delivering an explosion of flavor
- Their stunning appearance will impress anyone at your gathering
- The combination of zesty lemon and airy meringue creates a delightful texture contrast in every bite
- Perfect for birthdays, picnics, or just to treat yourself on a regular Tuesday!
I once made these cupcakes for my family reunion, and let’s just say they were the talk of the day!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: This provides the structure for your cupcakes; sift it to avoid lumps for a smoother batter.
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Granulated Sugar: Sweetness is essential here; use fine sugar for better incorporation into the batter.
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Baking Powder: Make sure it’s fresh to ensure that your cupcakes rise perfectly.
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Salt: A pinch balances out the sweetness and enhances flavors; don’t skip it!
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Unsalted Butter: Use softened butter for easy mixing; it adds richness to your batter. Peanut Butter Banana Oatmeal Cups.
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Eggs: Fresh eggs help create a fluffy texture; separate them carefully for perfect meringue.
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Whole Milk: Adds moisture and helps keep your cupcakes tender; use room temperature milk for best results.
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Lemon Zest and Juice: Freshly grated zest and juice provide that vibrant lemon flavor; don’t use bottled options if you can avoid it.
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Sugar for Meringue: Use superfine sugar here to achieve that glossy finish in your meringue topping.
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Lemon Curd Filling: You can buy pre-made or make your own for maximum lemony goodness!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners so they don’t stick when baking.
Mix Dry Ingredients Together: In a bowl, whisk together flour, baking powder, salt, and sugar until combined smoothly. This ensures even distribution of flavors throughout.
Cream Butter and Sugar: In another bowl, beat softened butter with granulated sugar until light and fluffy. This should take about 3-5 minutes; patience is key!
Add Eggs and Lemon Flavoring: Mix in eggs one at a time along with lemon zest and juice until well incorporated. You’ll want that citrus aroma filling your kitchen!
Combine Wet and Dry Ingredients: Gradually add your dry mixture into the wet ingredients while alternating with milk. Stir until just combined – overmixing will lead to tough cupcakes!
Bake Your Cupcakes!: Divide batter among cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes until they’re golden brown on top! A toothpick should come out clean when inserted.
Cool Before Topping with Meringue : Allow cupcakes to cool completely before adding lemon curd filling in the middle of each cupcake. Then whip up that meringue topping!
With each step accompanied by delicious scents wafting through your kitchen, you’ll find yourself eagerly anticipating those first bites! And believe me, once you try these Lemon Meringue Cupcakes with Lemon Curd Filling, you may never go back to regular old chocolate again! For more inspiration, check out this lemon lavender cookies recipe.
You Must Know
- These Lemon Meringue Cupcakes with Lemon Curd Filling are the perfect balance of tangy and sweet
- The zesty lemon curd filling adds vibrant flavor, while the fluffy meringue topping creates a delightful texture that’s sure to impress everyone at your gathering
Perfecting the Cooking Process
Start by making the lemon curd filling first, then prepare the cupcake batter while it cools. This ensures that every layer is fresh and flavorful.
Add Your Touch
Feel free to substitute lime juice for a different citrus twist or add a hint of vanilla to the cupcake batter for extra depth.
Storing & Reheating
Store any leftover cupcakes in an airtight container in the fridge for up to three days. Enjoy them cold or let them come to room temperature before serving.
Chef's Helpful Tips
- For perfect meringue, ensure your mixing bowl is completely grease-free; even a tiny bit of oil can ruin it
- If you want a more intense lemon flavor, consider adding lemon zest to both the cupcakes and curd
- Always pipe your meringue immediately after whipping to maintain its shape and texture
Memorable moments often happen over dessert, and these cupcakes earned rave reviews at my cousin’s wedding—everyone wanted seconds!
FAQ
Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd saves time without sacrificing flavor.
How do I prevent my meringue from weeping?
Ensure your meringue is fully whipped and spread it right after preparing.
Can I freeze these cupcakes?
Yes, but freeze them without the meringue. Add it fresh when ready to serve.
Lemon Meringue Cupcakes with Lemon Curd Filling
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
Description
Lemon Meringue Cupcakes with Lemon Curd Filling are the perfect blend of tangy and sweet, presenting a delightful treat that elevates any occasion. These light and fluffy cupcakes boast a zesty lemon curd filling and a cloud-like meringue topping, creating an irresistible dessert that promises to impress. Whether you’re celebrating a special event or simply indulging in a Tuesday treat, these cupcakes bring sunshine to any dessert table.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk, room temperature
- Zest and juice of 2 lemons (fresh)
- 1/4 cup sugar (for meringue)
- Lemon curd filling (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time along with lemon zest and juice.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until golden brown.
- Allow cupcakes to cool completely before adding lemon curd filling and topping with meringue.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 245
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg
