Is there anything in the world better than lemon flavor during the summer? These lemon meringue cupcakes scream sunshine!
For a long time now we’ve been playing around with different cupcakes, most are nasty. And I mean that with all the love of my heart. Our girls LOVE Cupcake Wars and to say that they love playing it even more is an understatement. It is a crazy amount of work, but it’s what our oldest wanted to do for her 10th birthday. 10. You guys, we have a child in the double digits!
I feel like I’m still 20, not 18 because I have definitely passed that age, but definitely still in my 20’s so I’m not sure how I have a 10 year old. 32 is so far my favorite age, but I just realized we aren’t talking about me. Anyway, these lemon meringue cupcakes are the only truly good cupcakes that came from our little birthday game.
The girls had a ton of fun making spicy pizza and hot sauce cupcakes, chocolate mint (it was like they had dumped the whole bottle of extract! cough, cough, cough) and these lemon meringue cupcakes stuffed full of lemon curd.
The pizza one was actually yummy, no the cake was, not the topping. Haha, the cake was a blend of yellow cake and herbs and I could have eaten it all, but the topping was cheese melted into the sauce and pepperoni. Not good. Maybe if they hadn’t been turned into a sauce…
And speaking of wonderful things. We are finally making our way to Southern Utah this summer! I know, it ridiculous that we’ve lived here 10 years and have never visited what I hear is one of the most stunning areas of Utah. We’ve booked our stay and are going to be at Coral Springs Resort!! It looks absolutely amazing and we would love your recommendations so feel free to email us! I. Cannot. Wait!
What is the Best Way to Store Cupcakes?
Let cupcakes cool completely, then store in a container with a tight fitting lid.
Store on counter top, or wrap tightly and freeze.
Is Meringue Safe to Eat When Pregnant?
Uncooked meringues made with raw egg whites may contain salmonella bacteria, which cause salmonellosis.
Cooked meringue does not pose a risk during pregnancy.
Why do Cupcakes Stick to the Paper Cup?
Several things can lead to cupcakes sticking to the liner.
The liner itself, the recipe or the temperature at which you are removing them from the liner.
The least expensive liners tend to stick more.
If the batter is high in sugar or low in fat, they tend to stick.
If Cupcakes are completely cool before removing the liner, they will stick less.
Two solutions are to grease the wrappers thoroughly, or to buy non stick wrappers.
Lemon Meringue Cupcakes
Lemon Meringue Cupcakes
For the Cupcakes
- 2½ cups / 6 dl flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 oz 2 sticks / 230 g unsalted butter, slightly softened
- 1½ cups / 3 6 dl sugar
- 2 eggs room temp.
- 3 egg yolks room temp.
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest I left this out and used 2 tsp lemon zest instead
- ¼ cup / 0 6 dl fresh lemon juice
- ½ cup / 1 2 dl whole milk
- 3 lemons
- 1 cup sugar
- 1/4 pound unsalted butter room temperature
- 5 extra-large egg yolks egg whites removed
- 1/2 cup lemon juice 3 to 4 lemons
- 1/8 teaspoon kosher salt
- 3 egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tarter
- 6 Tablespoons sugar
For the lemon curd
- In a pot over medium heat, add the lemon zest, juice, sugar and salt.
- Cook until the sugar has dissolved, about 5 minutes.
- In a bowl, beat the eggs and egg yolks until pale in color, about 1 minute.
- Add a little of the lemon mixture to the eggs while whisking.
- Add in all of the juice and continue to whisk until smooth.
- Place the mixture back in the saucepan and cook over medium heat for 5-8 minutes, or until the mixture coats the back of a spoon and is thickened.
- Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg.
- Quickly stir in the butter.
- Fill a container or bowl with the curd and press plastic wrap over the top.
- Refrigerate until cool.
- Store in an airtight container with plastic wrap for up to 2 weeks.
For the Cake
- Heat the oven to 350.
- In a large bowl,using a whisk, mix flour, baking powder, baking soda, and salt together.
- Set aside.
- In a standing mixer, beat together the butter and sugar.
- Add the yogurt, milks, and vanilla until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Using a handheld mixer and a clean bowl, beat the egg whites until until thick and foamy, about 3 minutes.
- Fold into cupcake batter.
- Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely.
- Using a paring knife, gently cut a hole out of the top of the cupcake and down through the center being careful to not go to the bottom of the cake.
- Gently fill the cupcake with a scoop of curd and spread a little more all over the top of the cupcake.
- Pipe on the meringue and using a kitchen torch, heat the meringue until golden.
- Beat egg whites with salt and cream of tarter on high until soft peaks form.
- add sugar gradually while beating.
- beat until stiff peaks form.
- Fill a piping bag and pipe the meringue on top of the cupcakes.