Lemon Meringue Cupcake Recipe
Heavenly Lemon Meringue Cupcakes are made with moist buttermilk cake, zesty lemon curd filling and crown of toasted meringue.
cupcakes
Ingredients
- [1 Recipe Lemon Curd]
- Seven Minute Frosting (see note])
For the Cupcakes
- 11 ¼ oz cake flour (2 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 16 oz granulated sugar (2 cups)
- 8 oz vegetable oil (1 cup)
- 4 large eggs
- 8 oz buttermilk (1 cup)
- 2 teaspoons lemon extract
- 1 lemon (finely grated zest)
Instructions
- Preheat the oven to 350 °F. Line cupcake pans with 24 paper liners.
- Sift 11 ¼ oz cake flour, 1 teaspoon baking powder, ½ teaspoon table salt, and ¼ teaspoon baking soda into a small bowl and set aside.
- Combine 16 oz granulated sugar, 8 oz vegetable oil, 4 large eggs, 8 oz buttermilk, 2 teaspoons lemon extract and the finely grated zest from 1 lemon in a mixer bowl. Mix on medium speed to combine the ingredients. Continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the dry ingredients.
- Use a scoop to divide the batter evenly between the cups. Each cup should be 2/3-3/4 full. Bake until the top springs back when lightly pressed, 12-15 minutes. Cool completely before filling.
- Use a small serrated knife and/or a melon scooper to carve a 1" wide by 1” deep cavity in the middle of each cupcake. Fill each cavity with 1 tablespoon lemon curd.
- Make the frosting and immediately pipe or spread a generous dollop of frosting onto each cupcake.
- Use a blow torch to toast the surface of the icing or set the iced cupcakes under a broiler to brown the tops.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Do not make the icing until the cupcakes are ready for frosting.
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