Description
Zesty lemon meringue cupcakes blend tangy citrus with sweet, pillowy meringue in a delightful dessert. Bakers can create this elegant treat that promises a perfect balance of flavors and textures you’ll adore.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- 2 large eggs
- ½ cup (120 ml) whole milk
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large egg whites
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) fresh lemon juice (about 2 lemons)
- 2 large egg yolks
- 1 ½ tsps baking powder
- ¼ tsp salt
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsps fresh lemon juice
- 2 tbsps unsalted butter
- 1 tsp lemon zest
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
Instructions
- Dry Ingredient Blend: Thoroughly combine flour, baking powder, and salt in a mixing bowl, setting the powdery mixture aside for future integration.
- Butter Transformation: Vigorously cream butter and sugar in a large mixing bowl until the mixture becomes ethereally light and voluminous, approximately two minutes of aggressive beating.
- Flavor Infusion: Incorporate eggs, vanilla essence, and vibrant lemon zest into the butter base, mixing until a seamless, silky consistency develops.
- Batter Harmonization: Delicately fold the reserved flour mixture and milk-lemon juice liquid into the base, alternating ingredients to create a perfectly integrated batter.
- Cupcake Preparation: Evenly distribute batter across lined muffin tin compartments, filling each pocket to roughly two-thirds capacity.
- Baking Precision: Roast cupcakes in a preheated 350°F (175°C) oven for 18-20 minutes, verifying doneness with a clean skewer test.
- Lemon Curd Creation: Whisk lemon juice, sugar, and egg yolks in a saucepan over moderate heat, stirring until the mixture thickens and coats a spoon, then remove from heat and blend in butter and additional lemon zest.
- Meringue Mastery: Combine egg whites, sugar, and cream of tartar in a heat-resistant bowl over simmering water, whisking until sugar dissolves, then transfer to a stand mixer and whip at high speed until glossy, stiff peaks form.
- Cupcake Assembly: Carve a central cavity in each cooled cupcake, generously fill with lemon curd, then crown with elegantly piped meringue peaks.
- Final Flourish: Caramelize the meringue using a kitchen torch or carefully broil for 30-60 seconds, achieving a golden-brown exterior while monitoring closely to prevent burning.
Notes
- Measure Precisely: Use exact measurements for flour, sugar, and liquids to ensure consistent cupcake texture and prevent dense or dry results.
- Temper Ingredients: Bring eggs and butter to room temperature before mixing to create smoother, more evenly blended batter with better rising potential.
- Prevent Curd Scrambling: Whisk lemon curd mixture constantly over moderate heat and remove immediately when thickened to avoid accidentally creating scrambled eggs.
- Meringue Magic: Ensure absolutely no yolk contamination in egg whites, as even a tiny amount can prevent proper meringue peak formation, using a clean, dry mixing bowl and separating eggs carefully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 246
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg