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    Home » Recipes » Cakes & Cupcakes

    Published: Apr 1, 2022 · Modified: Feb 19, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Lemon Meringue Cupcakes

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    5 from 2 votes

    These lemon meringue cupcakes are ultra soft vanilla cupcakes filled with a tart lemon curd and decorated with a torched swiss meringue!

    lemon meringue cupcake cut in half to show lemon curd.

    These soft & moist vanilla cupcakes are filled with a tart lemon curd and decorated with a torched swiss meringue for a freshly toasted look. They're such a fun riff off of the iconic lemon meringue pie! It never gets old when you take a bite and get this bright lemony surprise in the center. Plus the toasted meringue makes these spring cupcakes just absolutely irresistible!

    For more lemon recipes, try Lemon Poppy Seed Loaf, Lemon Curd Cookies, Lemon Macarons, Lemon Blueberry Jam Cake, and Small Batch Lemon Bars.

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • Recipe FAQs
    • Baking in grams
    • Other lemon recipes you'll love
    • 📖 Recipe
    • 💬 Reviews
    lemon meringue cupcakes on plate and surrounding it.

    Ingredient Notes

    ingredients for vanilla cupcakes.
    • Cake Flour: Though it's not essential to make these cupcakes, cake flour achieves the softest crumb! 
    • Sugar: The cupcakes, lemon curd, and meringue require granulated sugar.
    • Leavener: You'll need just baking powder to give these cupcakes the perfect rise & texture.
    • Fat: To make these cupcakes super moist while maintaining that classic buttery flavor, this recipe uses an oil-butter combo. You'll also need butter for the lemon curd.
    • Dairy: For optimum flavor and texture, use full fat greek yogurt and milk.
    • Eggs: The cupcakes and meringue need four egg whites total, while the curd needs 2 egg yolks.
    • Cornstarch: You'll need cornstarch for thickening the lemon curd.
    • Lemons: You'll need the juice of about 2 lemons for the curd. 

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    cupcake batter in pan.
    STEP 1
    freshly baked vanilla cupcakes on wire rack.
    STEP 2

    STEP 1: Make the cupcake batter by beating the butter into the dry ingredients, the mixing in the wet ingredients. Fold in the whipped egg white at the end.

    STEP 2: Divide the batter between the 12 cupcake liners and bake.

    centers of cupcakes removed and filled with lemon curd.
    STEP 3
    lemon cupcakes with torched meringue lined up in a row.
    STEP 4

    STEP 3: Remove the centers of the cupcakes, fill with lemon curd, and decorate with meringue!

    STEP 4: Decorate with meringue and torch, if desired.

    Recipe FAQs

    What is the reverse creaming method?

    The reverse creaming method is the process of beating room temperature butter into the dry ingredients. The fat coats the flour and inhibits the gluten from developing. With this method, the cake is sure to bake up flat without becoming too golden around the edges or on top. In contrast, the creaming method involves beating the sugar and butter together, which adds a lot of extra air into the batter. This is a great method for other bakes, but not with a white cake. With the reverse creaming method, the cake will bake up with an ultra fine, velvety crumb. 

    Kitchen equipment:

    - Electric mixer: A stand mixer or a hand-held electric mixer is necessary to make the cake batter and the meringue.
    - Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!

    How long does lemon curd last?

    Store leftover lemon curd in the fridge for up to one week.

    How long do these cupcakes last?

    These cupcakes are best the day that they are made, however they could be stored in the fridge for a couple days. Technically they can last longer, but it does not take long for the meringue to start weeping, which does not look or taste good. If you're hoping to make these cupcakes ahead of time, I would recommend holding off with the meringue until the day you serve them!

    lemon curd filled cupcakes with torched meringue on plate.

    Baking in grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    lemon meringue cupcakes on plate with one cut in half.

    Other lemon recipes you'll love

    • olive oil lemon cake on white plate.
      Olive Oil Lemon Upside Down Cake
    • raspberry muffins in small muffin pan.
      Lemon Raspberry Muffins
    • lemon crinkle cookies on baking sheet.
      Lemon Crinkle Cookies
    • small batch lemon bars on parchment paper.
      Small Batch Lemon Bars

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    lemon meringue cupcake cut in half to show lemon curd
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Lemon Meringue Cupcakes

    These lemon meringue cupcakes are ultra soft vanilla cupcakes filled with a tart lemon curd and decorated with a torched swiss meringue!
    Prep Time 1 hour hr
    Cook Time 18 minutes mins
    Total Time 1 hour hr 18 minutes mins
    Servings12 cupcakes
    Coursecupcakes
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Cupcake Pan
    Kitchen Torch

    Ingredients

    For the cupcakes:

    • 180 g (1 ½ cups) cake flour
    • 170 g (¾ cup + 1 ½ tbsp) granulated sugar
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 76 g (5 ½ tablespoon) unsalted butter, room temp
    • 65 g (â…“ cup) neutral oil*
    • 113 g (½ cup) whole milk greek yogurt, room temp
    • 113 g (½ cup) whole milk, room temp
    • 1 teaspoon vanilla
    • 2 egg whites

    For the lemon curd:

    • 66 g (â…“ cup) granulated sugar
    • 6 g (2 teaspoon) cornstarch
    • ¼ teaspoon salt
    • 22 g (1 ½ tablespoon) unsalted butter
    • 66 g (â…“ cup) lemon juice
    • 2 egg yolks

    For the swiss meringue:

    • 70 g (about 2) egg whites
    • 100 g (½ cup) sugar
    • ¼ teaspoon salt
    • ½ teaspoon vanilla

    Instructions

    For the cupcakes:

    • Preheat the oven to 350 degrees F (180 degrees C). Add cupcake liners to a muffin pan.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
    • Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
    • Add the oil, yogurt, milk, and vanilla, and mix until just combined.
    • In a separate bowl, whip the egg whites to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined.
    • Fill the cupcake liners about â…” of the way full.
    • Bake for 16-18 minutes or until a toothpick inserted comes out clean.
    • Cool completely before decorating.

    For the lemon curd:

    • In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.
    • In a medium saucepan over low-medium heat, melt the butter.
    • Whisk in the sugar mixture, then the lemon juice and egg yolks until fully combined, about 1 minute.
    • Use a rubber spatula to constantly stir the mixture for another 2-3 minutes or until large bubbles form in the center. Immediately remove from heat.
    • Strain the lemon curd into a bowl. Press plastic wrap up against the surface to prevent a skin from forming, and chill for at least 2 hours or overnight.

    For the swiss meringue:

    • In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.
    • Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until soft peaks form, then add the vanilla.
    • Continue mixing until stiff peaks form.
    • Decorate the cupcakes immediately.

    For Assembly:

    • With a small (about ½") round cookie cutter, remove the centers of the cupcakes, pressing about â…” of the way into them.
    • Cut the very top of the centers off and reserve them.
    • Fill the cupcakes with lemon curd and place the top of the centers back on.
    • Pipe the meringue as desired and use a kitchen torch to give them a toasted look. Enjoy!

    Notes

    • Use any neutral oil, such as light tasting extra virgin olive oil, canola oil, or vegetable oil. 
    • These cupcakes are best enjoyed the day they are made. If you would like them to last longer or to make them ahead of time, hold off with the meringue until the day they are served. 

    Nutrition Facts

    Calories: 300kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 292mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 264IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 0.3mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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