Lemon Meringue Cupcakes Recipe

These Lemon Meringue Cupcakes are a delightful twist on the classic dessert, combining the zesty flavor of lemon with a light and airy meringue topping. Perfect for any occasion, these cupcakes are sure to impress with their bright flavor and beautiful presentation.

This recipe is straightforward and ideal for those looking to create a delicious dessert. The Lemon Meringue Cupcakes Recipe is a great addition to your collection of Desserts Recipes.

Delicious Lemon Meringue Cupcakes

These cupcakes feature a moist lemon-flavored cake base topped with a fluffy meringue that is lightly toasted for added texture. The recipe yields about 12 cupcakes and takes approximately 1 hour to prepare and bake.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar (for meringue)
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Make the Cupcake Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon juice, and lemon zest.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Prepare the Meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Stir in the vanilla extract.
Top the Cupcakes: Once the cupcakes are cool, pipe or spread the meringue on top of each cupcake, creating peaks and swirls.
Toast the Meringue: Use a kitchen torch to lightly toast the meringue until golden brown, or place under the broiler for a few seconds, watching closely to prevent burning.
Serve: Enjoy the cupcakes immediately or store them in the refrigerator until ready to serve.