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Mini Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes

Lemon Meringue CupcakesLemon Meringue Cupcakes?! If you love lemon, you will love these.  These bite sized cupcakes are gorgeous, tasty, and easy.  Speaking of ‘bite sized’,…why does everything taste better when ‘mini’?  Seriously?!  Mini is adorable, and for whatever reason,…mini is EXTRA tasty. Lemon Meringue CupcakesI know you all must think we are turning into a ‘food blog’ with all of these food posts!  Alison,…pull out a 2×4 and make something will ya?! 😉  All I can do is think of food lately! 😉  I was just bursting to share these divine cupcakes!  I served these cuties at my little sisters baby shower (post coming soon).

I started with Rachel Ray’s Lemon Cupcake Recipe.  Go the extra step and make them from scratch.  It only takes a few more minutes and it’s totally worth it.

Lemon Meringue CupcakesI then used homemade lemon curd to fill the center of the cupcakes.  DIVINE!  I double dog dare you not to try to eat this by the spoonful while it’s warm. -You will. Gaurantee it. 😉 Fill a piping bag with lemon curd and use a large tip to squeeze curd into the center of each cupcake.  Drizzle the remaining lemon curd on top.
Lemon Meringue CupcakesUse an easy meringue recipe for topping.  Put the meringue in a piping bag and ‘frost’ the cupcakes.  I played around with several different piping tips.Lemon Meringue Cupcakes
Until I decided on using simple round tip…Lemon Meringue CupcakesPlace in your oven on broil for a minute or two until golden brown.  Watch closely so they don’t burn.  You can also use a small flame torch.Lemon Meringue CupcakesI want one.  Now. Lemon Meringue CupcakesAlison?  How about these for your birthday?  I need an excuse to make another batch. 😉

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Mini Lemon Meringue Cupcakes

Mini Lemon Meringue Cupcakes

Ingredients

  • Cupcakes:
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 2 sticks (8 ounces) unsalted butter, softened
  • 2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
  • 2 large eggs plus 4 egg whites, at room temperature
  • For the lemon curd:
  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt
  • For the meringue:
  • 4 egg whites
  • 6 tablespoons white sugar

Instructions

  1. For the cupcakes:
  2. Position a rack in the center of the oven and preheat to 350 degrees . Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.
  3. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
  4. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
  5. Make the lemon curd:
  6. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  7. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  8. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
  9. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
  10. Fill a piping bag with lemon curd and use a large tip to squeeze curd into the center of each cupcake. Drizzle the remaining lemon curd on top.
  11. Put the meringue in a piping bag and ‘frost’ the cupcakes. I played around with several different piping tips.
  12. lace in your oven on broil for a minute or two until golden brown. Watch closely so they don’t burn. You can also use a small flame torch.
https://howdoesshe.com/mini-lemon-meringue-cupcakes/

Lemon Meringue Cupcakes

About Shelley

Shelley is one of the three founding editors of How Does She. She’s a spunky wife & mother of five, an interior design guru, and a party throwing queen. She loves cooking for crowds, eating good food, and dressing up like a girly girl.

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Comments

  1. TidyMom says

    O.M.G!!!!!!Shelley those look SOOOOOO good!!! I am SO trying them and soon!!! yes!! I LOVE lemon!!! any idea how that icing holds up though? are these something that needs to be eaten right away or refrigerated?

    FYI…..at our house, we call mini cupcakes “poppers”…because, yes, I pop a whole one in my mouth! LOL shhhhhhhh
    .-= TidyMom´s last blog ..Cathe Holden Guest Post & Custom Monogram Giveaway! =-.

    Reply

    • Shelley says

      Thanks Cheryl! 🙂 I think the general rule with Meringue is that is should be eaten fairly soon. But I think it would be fine in the fridge for a day or so…. Anyone else know?

      Reply

  2. Gina says

    Yum!!!!!!!!!!!!! I am drooling at my desk…… I NEED to make these!!!! How do you fill a cooked cupcake???

    Reply

    • Shelley says

      Just fill a piping bag and poke the piping TIP right in the center of the cupcake. Gently Squeeze. It will fill the center a little. Don’t squeeze too much in or it will crack. 🙂

      Reply

  12. Mary says

    Ohhh my goodness! I’m obsessed with mini cupcakes, muffins, cookies… you name it, if it’s mini, I’ll eat it! I’m definitely going to be bake these this weekend!

    xxMK

    .-= Mary´s last blog ..Chewy Brownies =-.

    Reply

  14. Penny says

    These muffins were divine at the baby shower! Sorry you had to keep shooing me away from the muffin plate.

    Reply

  30. Samantha says

    Hi the lemon meringue cupcakes look gorgeous. I want to try and make them, I am from Australia and wasn’t sure what you mean by lemon curd. Can you please give me an idea of what it is thank you.

    Reply

    • Shelley says

      Yep. Just click on the lemon curd link in the post and it will take you to a recipe. Homemade curd is made of lemon juice, butter, sugar and a few other ingredients. It is DIVINE. Please let me know how they turn out for you. Try not to lick your fingers! 😉

      Reply

  36. Florine says

    ooh Yummy! I’m thinking of making these for a wedding. How did they hold up during transportation? DId the meringue resist the drive? they look so yummy!

    Reply

    • Shelley says

      ACk. I don’t feel qualified to give you wedding advice!!!! 😉 Maybe make them once as a trial and see how they hold up for you in your weather. Each climate is different with Meringue. They are delicious though!! And a great choice if they will stay pretty.

      Reply

  37. Cindy says

    Can you please add the metric measurements? I’ve been way more successful as a home hobby baker since I started weighing nearly all my ingredients a few years back. I was just about to make these for my friend’s anni party but don’t trust myself with cup/spoon measurements. Thank you for considering!

    Reply
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