Lemon Meringue Cupcakes

Ingredients For This Recipe

Baking powder—It's crucial for achieving beautifully risen lemon meringue cupcakes. Despite the acidic ingredients in this recipe like lemon juice and sour cream, we should avoid using baking soda as it neutralizes them and removes the tart flavor.

Sour cream—It's one of the richest dairy products, making our lemon meringue cupcakes moist and tender, while also providing a hint of tartness. Full-fat Greek yogurt also works amazingly.

Oil—Using butter gives our lemon cupcakes a rich, buttery flavor, while oil ensures that our cupcakes stay moist and delicious for days. Any oil will do. I also use it for moister cakes like my red velvet cake, healthy olive oil raspberry cake, and olive oil orange cake.

Lemon juice—I highly recommend using fresh lemons for this lemon meringue cupcake recipe. The fresh lemons will provide a more vibrant flavor, and using the zest will further enhance the lemon flavor, just like in my fabulous lemon loaf cake and lemon almond cake.

Cream of tartar—It's a stabilizer for our light, marshmallowy meringue! As a general rule, use ⅛ teaspoon of cream of tartar for every large egg white. Alternatively, you can use ½ teaspoon for every egg white.

Steps On How To Make Lemon Curd

We'll start making our lemon meringue cupcakes with lemon curd filling by making my homemade lemon curd. Lemon curd has the best texture after chilling in the fridge for at least 2 hours. It will become thick and luscious as it sits in the fridge, so I always like to make it a day or up to 2 weeks earlier. For more tips for success and how to store and freeze it, please refer to my detailed post on how to make lemon curd.

Step 1: Mix all ingredients. Whisk sugar, whole eggs, extra yolks, lemon juice, and zest until you get a homogeneous mixture.

Step 2: Cook until thickened. Cook in a heatproof glass bowl using the double boiler method for 10-15 minutes, ensuring the bowl does not touch the simmering water. Whisk constantly. The curd is ready when it covers the back of a wooden spoon and stays separated when you run your finger through it.

Step 3: Add butter. Remove from the heat. Immediately add butter and whisk until well combined.

Step 4: Store and chill. While still hot, cover with cling film, making sure it touches the surface of the curd to prevent crust. Chill in the fridge for a minimum of 2 hours. Once cooled, whisk it to get a smooth texture. Pour into a jar and start using. It'll thicken more as it sits in the fridge.

Steps On How To Make Lemon Cupcakes

These lemon cupcakes can stay fresh for days. If you prefer to take it easy, make them one or up to 5 days days before and assemble them later!

Step 1: Mix dry ingredients. Add all-purpose flour, baking powder, and salt to a bowl and mix well. Preheat the oven to 350ºF (175ºC) without the fan, and position the rack in the middle.

Step 2: Mix wet ingredients. In a bowl, add sugar, sour cream, butter, oil, lemon juice and zest, vanilla extract, and eggs. Whisk until well combined.

Step 3: Make the batter. Mix the dry ingredients into the wet. Mix everything well; don't over-whisk the batter.

Step 4: Bake. Scoop the batter into a 14-lined muffin pan, filling each cup ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the lemon cupcakes to cool completely.

Steps On How To Make Swiss Meringue

We're making lemon cupcakes with Swiss meringue, as it's a more stable meringue. This delightful, airy, marshmallowy meringue is from my husband Marco's famous lemon meringue pie. It doesn't weep or shrink! I've simplified it by omitting golden syrup.

Step 1: Mix all ingredients. Add egg whites, sugar, cream of tartar, salt, and vanilla extract into a bowl and mix well.

Step 2: Cook. Cook in a heatproof glass bowl using the double boiler method for 4-5 minutes, ensuring the bowl does not touch the simmering water. Whisk constantly.

Step 3: Ready. It's ready when you rub it against two fingers and don't feel any sugar granules.

Step 4: Whip. Pour it into a standing mixer bowl. Using the balloon whisk, whisk the mixture for 10 minutes or until the bowl is cold. I increase the speed as I go until reaching speed 6 in my Kitchenaid.

Steps On How To Assemble Lemon Meringue Cupcakes

The most fun is assembling the lemon meringue cupcakes! I usually make the meringue and assemble the cupcakes before serving to really experience their fantastic flavor and texture.

Step 1: Make holes. Using a cupcake corer, make holes in the center of the cupcakes. Save the cute tiny pieces as a baker's treat!

Step 2: Fill the cupcakes. Put the lemon curd in a piping bag, cut a small hole, and fill in the cupcakes.

Step 3: Top with meringue. Add meringue to a piping bag with a star nozzle and pipe it onto the cupcakes.

Step 4: Toast. Using a kitchen blowtorch, lightly toast the meringue. Start slightly further and adjust the distance as you go. Turn the cupcake around for even toasting.

How To Make In Advance, Store And Freeze

Make in advance—Feel free to prepare the lemon curd 1-2 weeks in advance and store it in the fridge. You can also make the lemon cupcakes up to 5 days ahead and keep them in the fridge. However, it's best to make the Swiss meringue on the same day for the best texture.

Store—The lemon meringue cupcakes are best served on the same day. You can store them in an airtight container in the fridge for up to one day, but the meringue will lose its fluff and texture over time. Check the instructions above for tips on preparing the recipe in advance to make it last longer.

Freeze—Make the lemon curd and cupcakes, and freeze them in airtight containers for up to 6 months. Swiss meringue is not suitable for freezing, as it will lose its airy and marshmallow texture and release liquid when thawed.

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