Toasted Lemon Meringue Cupcakes
Toasted Lemon Meringue Cupcakes are one of the most exquisite treats you can make! Picture this: delicate lemon-infused cupcakes, baked to perfection and filled with a decadent lemon curd. Then topped with a fluffy cloud of meringue and kissed by a gentle flame until golden. These cupcakes are a true work of art, and they're perfect for any occasion, whether it's a tea party or a special celebration.
Toasted Lemon Meringue Cupcakes
Ingredients
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large egg yolks
- 1/3 cup sugar
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 3 Tablespoons butter, softened
- 4 large egg whites, room temperature
- 1 cup sugar
- 1/2 teaspoon cream of tarter
- 1 teaspoon vanilla extract
Instructions
Notes
You can use store bought premade Lemon Curd and boxed lemon cake mix to save time.
Instead of meringue, you can also use marshmallow fluff.
Nutrition Facts
Calories
343.38Fat (grams)
13.65 gSat. Fat (grams)
7.88 gCarbs (grams)
51.6 gFiber (grams)
0.47 gNet carbs
51.15 gSugar (grams)
39.87 gProtein (grams)
5.03 gSodium (milligrams)
234.08 mgCholesterol (grams)
89.8 mgDirections
1. Make the lemon curd. (you can do this ahead of time) Fill a medium saucepan with a couple inches of water and bring to a boil over high heat.
2. Reduce heat to medium-low so water is at a slow boil and place a medium glass bowl on top to create a double boiler.
3. Add the egg yolks, sugar, zest, lemon juice and salt to the glass bowl.
4. Whisk constantly for 8-10 minutes until the mixture thickens to the consistency of honey.
5. Carefully remove bowl from the saucepan with potholders. Stir in the butter until completely melted.
6. Pour into a small glass bowl or jar and place plastic wrap directly over the surface until completely cooled. Store in the refrigerator until ready to use.
7. Preheat oven to 350 degrees and line a 12-count muffin tin with baking cups.
8. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
9. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
10. Add the sugar and mix on medium speed until light and fluffy.
11. Add eggs, lemon zest, lemon extract, and vanilla. Beat until all is combined scraping down the sides when necessary.
12. Add half of the flour mixture and the milk. Mix until combined.
13. Add remaining flour mixture and sour cream. Mix until just combined.
14. Fill baking cups 3/4 of the way full of batter. Using a ¼ cup measuring cup works well for this.
15. Bake cupcakes for 18-20 minutes until a toothpick inserted in the center of a cupcake comes out mostly clean.
16. Remove from oven and let cupcakes cool completely before the next steps.
17. To put the cupcakes together, use a cupcake corer (or a knife) to cut a hole in the center of the cupcakes. Retain the tops.
18. Pipe or spoon each space with 1 tablespoon of lemon curd.
19. Trim the bottoms of the cupcake top pieces and place back on the cupcakes pressing down gently.
20. When you are done filling the cupcakes, make the meringue frosting.
21. Fill a medium saucepan with a couple inches of water and bring to a boil over high heat.
22. Reduce heat to medium-low so water is at a slow boil and place a medium glass bowl on top to create a double boiler.
23. Add the egg whites, cream of tartar, and sugar to the bowl.
24. Whisk constantly for around 5 minutes until the dissolved mixture warms to around 160 degrees.
25. Remove from heat and add to the bowl of a stand mixer or a large bowl with a hand mixer.
26. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
27. Reduce speed to low and add the vanilla.
28. Transfer meringue to a large piping bag using either a large star tip in a swirl pattern or a large round tip to make dollops.
29. Toast meringue lightly with a kitchen torch.
30. Refrigerate cupcakes in an airtight container until ready to serve.