Description
Delightful lemon meringue cupcakes with a fluffy cake, tangy lemon filling, and airy meringue topping, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup lemon juice
- 2 tablespoons cornstarch
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a large mixing bowl.
- Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with milk; mix until just combined.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Allow them to cool completely.
- For the lemon filling, combine the lemon juice, cornstarch, and sugar in a medium saucepan and whisk until thickened.
- For the meringue, beat egg whites and cream of tartar until soft peaks form; gradually add powdered sugar until stiff peaks form.
- Hollow out a small portion from the center of each cooled cupcake and fill with lemon filling.
- Top each filled cupcake with the meringue and lightly toast using a kitchen torch or broiler.
Notes
Always ensure ingredients are at room temperature for best results. Make-ahead tips: Bake cupcakes and prepare lemon filling a day in advance.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg