Lemon Meringue Cupcakes
Our Lemon Meringue Cupcakes are a fresh twist on the classic dessert, with zesty lemon juice infused directly into the cupcake batter for a tangy flavor. Topped with a fluffy, toasted meringue, these cupcakes are as light and airy as they are delicious. The recipe is simple to make, and the result is a perfect balance of citrusy sweetness. Whether for spring parties or casual gatherings, these cupcakes are sure to impress!
STEP 1
Heat oven to 375°F. Line muffin pan with paper baking cups or lightly grease.
STEP 2
Cut batter pouch open at top corner.
STEP 3
Squeeze batter into medium bowl. Stir lemon juice and zest into batter.
STEP 4
Spoon or scoop batter into muffin pan, filling cups ⅔ full.
STEP 5
Bake 18-23 minutes or until toothpick inserted into center comes out clean.
STEP 6
Cool completely before frosting.
STEP 7
For Meringue Frosting: Combine egg whites, granulated sugar, and cream of tartar in heat-safe bowl. (You can use the metal bowl of your stand mixer). Whisk to combine. Place bowl over a saucepan of simmering water on the stovetop.
STEP 8
Continue to whisk, gently heating egg white mixture. Cook for about 5 to 10 minutes until sugar is dissolved. (Test this out by rubbing a small amount of the egg white mixture between two fingers. If it is smooth and not grainy, it is ready.)
STEP 9
Transfer the bowl or mixture to a stand mixer fitted with a whisk attachment. You can also use an electric hand mixer.
STEP 10
Whip egg whites on low speed for 2 minutes until frothy. Increase speed to medium and whip until meringue thickens.
STEP 11
Add vanilla. Continue to whip until meringue forms medium/stiff peaks. (The time this will take may vary, but typically it is about 5 minutes or so.) Meringue will appear glossy and maintain shape. Be careful not to over whip meringue or it will break.
STEP 12
Spread or pipe the meringue frosting immediately for best results. Use a kitchen torch to toast the meringue frosting for color and flavor!
