Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
Staff Writer
Lemon Meringue Cupcakes
Jane Bruce
Lemon Meringue Cupcakes

No one can resist the beauty of a cupcake, but sometimes you're not in the mood for that much sweetness. These cupcakes provide the perfect antidote by adding a tart zing to a plain old cupcake.

A lot of "lemon meringue cupcakes" have you add lemon curd in the middle. However, I believe that curd is time-consuming and doesn't pack enough lemony punch. As a substitute, here we have added actual lemons that are already broiled a bit to caramelize them. It's rare when something is easier and tastes better!

If you have a favorite plain cupcake recipe, you can always just stick to that as your base, but make sure to put in a bit of lemon juice to bring it all together.

Click here to see Cupcakes Galore.

12
Servings
584
Calories Per Serving
Deliver Ingredients

Notes

Note: The meringue and lemons can be made up to a day before.

Ingredients

Cupcakes

  • 6 eggs, at room temperature
  • 3 Cups sugar, plus more for dusting
  • 1 Cup unsalted butter, plus more for the cupcake pan
  • 3 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon salt
  • 3/4 Cups buttermilk
  • 1/4 Cup lemon juice
  • 3 lemons

Directions

Cupcakes

Preheat the oven to 350 degrees.

Separate egg whites and yolks from 4 of the eggs into 2 bowls. Combine 2 cups of the sugar and the butter in the bowl of an electric stand mixer and mix until blended. Add the remaining 2 whole eggs and all of the egg yolks to the mixer one by one, making sure each one is incorporated before adding another.

Combine the flour, baking powder, and salt in a bowl and the buttermilk and lemon juice in another. Slowly add the wet and dry ingredients to the mixer, alternating each time. Butter a cupcake pan or line with cupcake wrappers. When the ingredients are mixed, place a dollop of the mix into each cup. Place the cupcakes in the oven for 15 minutes.

Meanwhile, slice the lemons and remove the rind so you are left with circles of lemon. Place on a baking sheet and sprinkle sugar on top. Place in a toaster oven on broil for 5 minutes (if you do not have a toaster oven, you can do this step prior to baking the cupcakes and then reduce the heat back to 350 degrees before putting in the cupcakes).

Clean out the bowl of the stand mixer. Add the egg whites to the bowl and mix at high speed. Slowly add the remaining sugar as the meringue develops. The meringue is done when there are stiff peaks.

After the cupcakes have been in the oven for 15 minutes (they should be forming but not done), remove from the oven and add a lemon slice and then a dollop of meringue onto each one. Place back in the oven for 5-10 minutes until the cupcakes are done and the meringue is browned. Serve warm.

Nutritional Facts

Total Fat
19g
27%
Sugar
25g
28%
Saturated Fat
4g
17%
Carbohydrate, by difference
96g
74%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
64mg
6%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
108µg
27%
Iron, Fe
4mg
22%
Magnesium, Mg
19mg
6%
Niacin
4mg
29%
Phosphorus, P
129mg
18%
Selenium, Se
18µg
33%
Sodium, Na
168mg
11%
Water
12g
0%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.