Lemon Meringue Cupcakes with Lemon Curd and Swiss Meringue
These Lemon Meringue Cupcakes are the ultimate cupcakes! Classic vanilla cupcakes filled with a buttery, luscious lemon curd, and topped with a smooth Swiss meringue frosting. This is what citrus season is all about!
Mix dry ingredients together: flour, baking powder and salt in a small bowl.
Cream butter: In a large bowl, cream butter using a handheld mixer, about 1 minute. Gradually add in sugar and mix on high speed for 2 minutes.
Add in liquid: To the butter, add eggs, one at a time, mixing in between each addition. Add buttermilk, vanilla extract and lemon juice + zest.
On low speed: Mix the dry ingredients into the wet, stop when it's just incorporated.
Bake: Pour the cupcake batter into cupcake liners - preferably in a cupcake tin too - about 2/3 way up. Bake for 20 minutes or when a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Melt the ingredients: In the stand mixer bowl, add egg whites, sugar and salt. Put the bowl over a pot of an inch of simmering water, making sure the bowl doesn't touch the water. While whisking, let the mixture melt - NOT boil, it takes about 4-6 minutes and the mixture will be warm somewhere between 120-140F(50-60C). You can feel between your finger tips if the sugar granules have melted. Once completely melted, place the bowl back into the stand mixer.
Mix: Start with medium low and whisk for about 2 minutes, until frothy. Gradually increase to high for about 5 minutes and the bowl is cold. The end result should be glossy and semi-stiff peaks that have a little bend. Add 1 tsp vanilla extract and mix in. Add to piping bags with large round or star tip.
Prepare lemon meringue cupcakes: Cut a hollow in the center of the cupcakes with a sharp knife, or you can press it down with the backside of a decoration tip. Add 1-2 tsp lemon curd into the hollow. Frost with swiss meringue.
For torched frosting: If you want a torched frosting, you can just quickly torch with a kitchen torch, or put them under the broiler in the oven (but keep your eyes on them!).
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!* Recipe for homemade lemon curdNutrition: Calories: 236 | Fat: 12.3g | Saturated Fat: 7.1g | Protein: 3.5g | Carbohydrate: 30.7g | Fiber 0.4g | Cholesterol: 76mg | Sodium: 126mg | Vitamin D: 3mcg | Calcium: 34mg | Iron: 1mg | Potassium: 93mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/lemon-meringue-cupcakes-with-lemon-curd-filling/