Sweet and Tangy Lemon Meringue Cupcakes
These Lemon Meringue Cupcakes are soft and moist with a zippy lemon flavor and a toasted meringue frosting on top. After a quick 20-minute bake in the oven, the cupcakes are topped with a 7-minute meringue frosting and then toasted under the broiler. The vibrant flavor and classic frosting make this dessert a refreshing addition to your cupcake recipes.
Servings 15
Calories 240kcal
Ingredients
Cupcakes
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- 2 eggs room temp
- ⅓ cup sour cream room temp
- 1 tablespoon vanilla
- 1 ½ tablespoons lemon zest
- ⅓ cup lemon juice
- ½ cup milk
7 Minute Frosting
- 1 cup sugar
- 3 tablespoons water
- 2 egg whites room temp
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
Instructions
Cupcakes:
- Preheat oven to 350º. Line 15 muffin tins with paper liners.
- In a medium sized bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine milk and lemon juice. Set aside.
- With an electric mixer, beat the butter and sugar together until smooth and creamy, 2-3 minutes. Add eggs one at a time, beating after each. Add Vanilla.
- Add sour cream and lemon zest and beat until smooth. Alternate add the dry ingredients with the milk mixture, beating just until combined. Use an ice cream scoop to scoop the batter into the muffin pan, filling about two thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool before frosting.
Frosting:
- In a microwave safe glass measuring cup, combine the sugar and water and microwave on high for 2-3 minutes until boiling and sugar has dissolved.
- Use an electric mixer with a whisk attachment to beat the egg whites and cream of tartar until stiff peaks form. Pour the hot sugar syrup into the egg whites with the mixer on low speed. Once added, increase to medium high and beat for 5-7 minutes. Until it is shiny and thick. Add the lemon juice and beat until incorporated.
Assemble:
- Spread or pipe the frosting on top of the cooled cupcakes. Turn the oven to broil and place the cupcakes on a baking sheet. Place about 3 inches below the broil and broil for 1-2 minutes until golden brown. Watch carefully as all ovens will cook differently.
- Remove to a wire rack and let cool until the frosting stiffens, about 5 minutes.
Notes
- Watch the frosting closely under the broil, it will burn very quickly. if this happens, just scrape off the burnt part, they will still be delicious.
- A kitchen torch is easier to control then the broiler of your oven.
- The meringue will become slightly stiff as it cools making storage easy.
