Description
Zesty lemon meringue cupcakes blend creamy citrus magic with cloud-like toasted meringue peaks. Classic bakery charm meets modern dessert innovation, promising sweet indulgence for passionate bakers seeking delightful culinary adventures.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 2 large eggs
- ½ cup whole milk
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
Flavoring Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Lemon Filling Ingredients:
- ½ cup fresh lemon juice (about 2 lemons)
- ½ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
Meringue Topping Ingredients:
- 2 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Craft the cupcake foundation by whisking flour, baking powder, and salt together in a preparatory bowl, setting the dry mixture aside for later incorporation.
- In a spacious mixing vessel, cream butter and sugar until the mixture transforms into a light, airy texture, approximately two minutes of vigorous beating.
- Introduce eggs, vanilla essence, and fragrant lemon zest to the butter mixture, blending until a smooth, uniform consistency emerges.
- Gently fold the reserved flour mixture and a liquid combination of milk and lemon juice into the batter, alternating between dry and wet ingredients, ensuring a well-integrated result.
- Distribute the cupcake batter evenly across lined muffin tin compartments, filling each to about two-thirds capacity.
- Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, monitoring until a test skewer emerges clean when inserted into the cupcake’s center.
- Allow cupcakes to cool completely, creating a stable foundation for subsequent filling and topping.
- Prepare lemon curd by whisking lemon juice, sugar, and egg yolks in a saucepan over moderate heat, stirring consistently until the mixture thickens and coats the back of a spoon.
- Remove lemon curd from heat, incorporating butter and additional lemon zest, then allow to cool and set.
- Construct the meringue topping by combining egg whites, sugar, and cream of tartar in a heat-resistant bowl positioned over simmering water.
- Continuously whisk the egg white mixture until sugar dissolves completely, then transfer to a stand mixer.
- Whip the egg white mixture at high speed, creating glossy, stiff peaks that hold their shape, then fold in vanilla extract.
- Carefully excavate a central cavity in each cooled cupcake using a specialized piping tip or small knife.
- Generously fill the cupcake centers with the prepared lemon curd, ensuring complete but not overflowing coverage.
- Pipe or carefully spoon the whipped meringue atop each filled cupcake, creating elegant, swirling peaks.
- Delicately toast the meringue using a kitchen torch, creating a golden-brown exterior, or alternatively, position under a broiler for 30-60 seconds, watching carefully to prevent burning.
Notes
- Zest Matters: Use fresh, organic lemons for the most vibrant citrus flavor and maximum zest extraction.
- Prevent Curdling: Whisk lemon curd constantly and maintain low heat to avoid scrambling egg yolks and ensure smooth, silky texture.
- Meringue Magic: Ensure egg whites are at room temperature and free from any yolk traces for the fluffiest, most stable meringue peaks.
- Storage Savvy: These cupcakes are best enjoyed the same day, as meringue can deflate and lose its pristine texture when refrigerated overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg