Fluffy lemon meringue cupcakes

The first time I made these, my kitchen smelled like a sunny lemon grove. I was experimenting with transforming my grandmother's famous lemon meringue pie into something portable for a summer potluck. When I pulled them out of the oven with those perfectly toasted peaks, I knew I'd stumbled onto something special. Now they're the most requested treat at every family gathering.

I remember bringing these to a friend's birthday party last summer. Her dad, who claimed he didn't like sweets, ended up eating three of them and asking for the recipe. There's something about that bright lemon flavor that cuts through even the most savory meal and leaves everyone wanting just one more.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour: The foundation for tender cupcakes that can hold up to generous fillings
• 1 teaspoon baking powder: Gives the cupcakes just the right amount of lift
• 1/4 teaspoon baking soda: Works with the acidic lemon juice for extra rise
• 1/4 teaspoon salt: Balances and intensifies all the flavors
• 1/2 cup (115 g) unsalted butter: Room temperature butter creates the perfect crumb structure
• 1 cup (200 g) granulated sugar: Sweetens while keeping the texture light
• 2 large eggs: Room temperature eggs emulsify better for a smoother batter
• 2 teaspoons lemon zest: Fresh zest packs all the essential lemon oils
• 1/4 cup (60 ml) fresh lemon juice: Adds that signature tang that cuts through the sweetness
• 1/2 cup (120 ml) milk: Creates the perfect cake consistency
• 2 large eggs: For the curd, they create that silky smooth texture
• 1/2 cup (100 g) granulated sugar: Sweetens the curd just enough to let the lemon shine
• 1/4 cup (60 ml) fresh lemon juice: The heart of the curd's bright flavor
• 2 teaspoons lemon zest: Doubles down on lemon intensity
• 3 tablespoons (40 g) unsalted butter: Makes the curd luxuriously smooth and glossy
• 3 large egg whites: Room temperature whites whip up the highest
• 3/4 cup (150 g) granulated sugar: Stabilizes the meringue and adds sweetness
• 1/4 teaspoon cream of tartar: The secret to stable peaks that won't weep
• 1/2 teaspoon vanilla extract: Rounds out the meringue's flavor

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line a 12-cup muffin tin with liners. Trust me, you'll want those liners for easy removal later.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside while you prep the wet ingredients.

Cream the butter and sugar:

Beat until it's pale and fluffy, about 3 minutes. This step is worth the extra time for lighter cupcakes.

Add the eggs and lemon:

Beat in eggs one at a time, then stir in that fresh lemon zest and juice.

Combine everything:

Add flour mixture in three parts, alternating with milk. Mix until just combined. Over-mixing makes tough cupcakes.

Bake to golden perfection:

Divide batter among liners and bake 18 to 20 minutes. A toothpick should come out clean.

Make the lemon curd:

Whisk eggs, sugar, lemon juice, and zest over simmering water until thickened, about 8 minutes. Stir in butter until smooth. Cool completely.

Core and fill:

Remove the center of each cooled cupcake and fill with that glorious lemon curd.

Whip up the meringue:

Beat egg whites and cream of tartar to soft peaks, then gradually add sugar until stiff and glossy. Fold in vanilla.

Top and toast:

Pipe or spoon meringue onto cupcakes, then toast with a kitchen torch or under the broiler for 1 to 2 minutes. Watch closely!

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My daughter helped me make these for her school bake sale last spring, and we ended up torching the meringue in the driveway because it was raining. The whole neighborhood smelled like toasted marshmallows and lemon. They sold out in twenty minutes.

Getting The Perfect Fill

I've learned the hard way that coring too deep creates a structural disaster. Go about two-thirds down into the cupcake, leaving enough cake at the bottom to hold all that curd. An apple corer works brilliantly, but a small spoon works just fine too.

Meringue Mastery

The cream of tartar is your insurance policy against weeping meringue. And wipe your bowl and beaters with vinegar before starting to remove any trace of grease. I learned this after a collapsed meringue incident that still makes me shudder.

Make Ahead Magic

You can bake the cupcakes and make the curd up to two days ahead. Store everything separately in the fridge, then fill and top with meringue the day you plan to serve them. The meringue is best fresh.

• Brush the cupcakes with lemon syrup before filling for extra moisture
• Keep filled cupcakes refrigerated if not serving within a few hours
• Store-bought curd works in a pinch but homemade is worth the effort

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These little cupcakes have become my go-to for bringing sunshine to any gathering. Hope they brighten your table as much as they have mine.

Recipe FAQs

→ How can I ensure the cupcakes stay moist?

Incorporate fresh lemon juice and milk into the batter, and avoid overbaking to retain moisture in the cupcakes.

→ What’s the best way to achieve stiff meringue peaks?

Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar while continuing to beat until stiff, glossy peaks appear.

→ Can I prepare the lemon curd ahead of time?

Yes, lemon curd can be made in advance and stored in the refrigerator to develop deeper flavors before filling.

→ How do I hollow out the cupcakes without crumbling them?

Use a small knife or an apple corer gently to remove the centers, ensuring the surrounding cake remains intact.

→ What alternatives exist to toast the meringue topping?

You can use a kitchen torch for precise toasting or place the cupcakes under an oven broiler for 1-2 minutes.