Description
Delightful cupcakes filled with tangy lemon curd and topped with fluffy meringue, perfect for celebrations and brightening up gatherings.
Ingredients
Scale
- 3/4 cup (170g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 2 eggs (100g)
- 2 teaspoons (9g) vanilla extract
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 1/4 cup (57g) sour cream
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 teaspoons (10g) baking powder
- 1/4 teaspoon (1g) kosher salt
- 1 1/2 cups (340g) whole milk
- 4 egg yolks (80g)
- 2/3 cup (134g) granulated sugar
- Zest from 1 lemon
- 1/3 cup fresh lemon juice (from about 2-3 lemons)
- 1/8 teaspoon (1g) kosher salt
- 6 tablespoons (85g) unsalted butter, softened
- 4 egg whites (120g)
- 1/4 teaspoon (1g) cream of tartar
- 1 3/4 cups (350g) granulated sugar
- 1/2 teaspoon (2g) vanilla extract
Instructions
- Preheat the oven to 375°F. Line a standard muffin tin with paper liners and set it aside.
- Cream together the unsalted butter and granulated sugar until fluffy, about 5-7 minutes.
- Add in the eggs one at a time, scraping well after each addition.
- Incorporate the vanilla extract, lemon zest, lemon juice, and sour cream, scraping well to mix.
- Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
- Alternate adding the dry ingredients and the whole milk into the creamed mixture in three additions, starting and ending with the dry ingredients.
- Spoon the batter into the prepared liners until they are about ⅔ of the way full.
- Bake for 16-20 minutes, or until a toothpick inserted into a cupcake comes out clean.
- Cool completely on a wire rack.
- Whisk together the egg yolks, granulated sugar, lemon zest, lemon juice, and salt over simmering water until thickened.
- Remove from heat and whisk in the butter. Cool completely before filling cupcakes.
- Whisk the egg whites, cream of tartar, and sugar over simmering water until it reaches 160°F.
- Whisk until medium-firm peaks form. Mix in the vanilla extract.
- Fill each cupcake with lemon curd and top with meringue as desired.
Notes
Store in an airtight container in the fridge for 3-5 days or freeze for up to two months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg