Save These moist lemon cupcakes feature a rich, tangy lemon curd center that adds a vibrant burst of citrus. Topped with fluffy, toasted meringue, each bite delivers a perfect balance of sweet and tart. The delicate crumb of the cupcakes complements the smooth lemon filling, enhanced by a toasted, airy meringue swirl. Ideal for a medium-difficulty dessert, these treats offer a fresh, bright taste perfect for any occasion requiring a refreshing citrus twist.
The kitchen smelled incredible when I first pulled these cupcakes from the oven, with that bright lemon scent wafting through every corner. My roommate wandered in, asking what bakery I had visited, and laughed when I admitted they were still warm from my own oven. We ended up eating three straight from the pan, not even waiting for the meringue topping.
I made these for my sisters baby shower last spring, and the pregnant mom to be practically hovered over the serving platter. My aunt asked for the recipe three times during the party, and later confessed she had always thought lemon meringue was too fussy for home baking. Watching her realize how manageable it actually was might have been my favorite part of that afternoon.
Ingredients
- All purpose flour: The foundation that gives these cupcakes their tender crumb structure
- Baking powder and soda: Work together to create that beautiful rise and fluffy texture
- Salted butter: Room temperature butter incorporates air into your batter for lighter cupcakes
- Granulated sugar: Sweetens while also helping create that crisp meringue later
- Large eggs: Both whole eggs for the cupcakes and separated yolks and whites for curd and meringue
- Lemon zest and juice: Fresh is absolutely essential here for that vibrant citrus punch
- Whole milk: Adds moisture and richness to the cupcake base
- Cream of tartar: Stabilizes your egg whites so the meringue holds its shape beautifully
Instructions
- Prepare your oven and pan:
- Preheat to 350°F and line a 12 cup muffin tin with paper liners.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar:
- Beat until light and fluffy, then add eggs one at a time, mixing well after each.
- Add the lemon and vanilla:
- Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Combine wet and dry:
- Add flour mixture in three parts, alternating with milk, mixing until just combined.
- Bake the cupcakes:
- Fill liners 2/3 full and bake 18 to 20 minutes until a toothpick comes out clean.
- Make the lemon curd:
- Whisk yolks, sugar, zest, juice, and salt over medium heat until thickened, about 5 to 7 minutes.
- Finish the curd:
- Remove from heat and stir in butter until smooth, then chill with plastic wrap pressed to surface.
- Prepare the meringue:
- Beat egg whites and cream of tartar until foamy, then gradually add sugar until stiff glossy peaks form.
- Fill the cupcakes:
- Remove centers from cooled cupcakes and fill cavities with chilled lemon curd.
- Top and toast:
- Pipe meringue onto cupcakes and toast with a kitchen torch until golden brown.
Save My daughter now requests these for every birthday, claiming no store bought cake could ever compare to the combination of textures. The year I tried to make a different dessert, she looked at me with such genuine disappointment that I promised to never experiment with her special day again.
Making The Perfect Lemon Curd
I learned the hard way that medium heat is your friend here, and rushing the process leads to scrambled eggs rather than smooth curd. The moment it coats the back of your spoon, remove it from heat immediately because residual heat continues the cooking process. I set a timer now and never walk away from the stove.
Meringue Mastery
The kitchen torch was intimidating at first, but after one slightly singed batch I found my rhythm with sweeping motions about two inches from the surface. If you do not own a torch, the broiler works in seconds, so stay right by the oven door because the difference between golden and burnt is mere moments.
Make Ahead Strategy
The lemon curd actually improves after a day in the refrigerator, giving the flavors time to meld and deepen. I have made the curd up to three days ahead and stored cupcakes unfilled for 24 hours before assembling.
- Keep filled cupcakes refrigerated and bring to room temperature 20 minutes before serving
- The meringue is best toasted the same day you plan to serve them
- Unfilled cupcakes freeze beautifully for up to one month if wrapped well
Save These cupcakes have become my go to for bringing brightness to gray winter days and celebrating sunny summer afternoons alike. Hope they bring as much joy to your kitchen as they have to mine.
Recipe FAQs
- → How do I achieve fluffy meringue peaks?
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Beat egg whites with cream of tartar until foamy, then slowly add sugar while continuing to whip until stiff, glossy peaks form.
- → Can I use store-bought lemon curd?
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Yes, store-bought lemon curd can be used to save time without compromising on tangy flavor.
- → What temperature should I toast the meringue?
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Use a kitchen torch or broil briefly in the oven until the meringue turns golden; watch closely to prevent burning.
- → How to prevent cupcakes from sinking?
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Do not overmix the batter and ensure proper oven temperature to keep the cupcakes light and risen.
- → How should leftovers be stored?
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Store in the refrigerator to keep the lemon curd filling and meringue fresh and safe to eat.
