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Lemon Meringue Cupcakes
Lemon Meringue Cupcakes
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Prep Time:
55 minutes
Total Time:
1 hour 55 minutes
Indulge in tangy lemon meringue filled cupcakes for a delightful twist on a classic favorite.
Ingredients:
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 tablespoons grated lemon peel
  • 2/3 cup milk
  • 1 jar (10 to 12 oz) lemon curd
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla
  • 2/3 cup sugar
Instructions:
  • Preheat the oven to 350°F. Line 24 regular-size muffin cups with paper baking cups and spray them with baking spray with flour. In a medium bowl, combine flour, baking powder, and salt, then set aside.
  • In a large bowl, cream butter with an electric mixer on medium speed for 30 seconds. Slowly add 1 1/4 cups sugar, about 1/4 cup at a time, making sure to scrape down the sides occasionally. Continue to beat for 2 minutes. Add eggs one at a time, mixing well after each addition. Add lemon peel and 1 teaspoon of vanilla. On low speed, mix in the flour mixture in thirds and the milk in two parts, alternating between each and ensuring ingredients are just blended.
  • Spoon the batter into the muffin cups, making sure to fill each one with approximately 3 tablespoons of batter, or until they are about two-thirds full.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes, then remove the cupcakes from the pans and place them on cooling racks. Allow them to cool completely for about 30 minutes.
  • Use the round handle of a wooden spoon to gently create a deep, 3/4-inch-wide indentation in the center of the top of each cupcake, being careful not to go all the way to the bottom. Wiggle the end of the spoon to widen the opening if needed.
  • Transfer the zesty lemon curd into a small resealable food storage bag, seal it, and then snip off a small corner. Squeeze the bag to fill the centers of the cupcakes with the luscious filling.
  • Preheat oven to 450°F. In a medium bowl, use an electric mixer on high speed to beat egg whites, cream of tartar, and vanilla until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, while beating continuously until stiff peaks form and the mixture is glossy. Spread meringue frosting on cupcakes and place them on a baking sheet. Bake for 2 to 3 minutes until lightly browned.

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