Lemon Meringue Cupcakes Recipe

All-purpose flour: The base for the cupcake batter, providing structure and texture.

Granulated sugar: Used to sweeten the cupcakes, lemon curd, and meringue.

Baking powder: A leavening agent that helps the cupcakes rise.

Salt: Enhances the flavors in the cupcakes.

Unsalted butter: Adds richness and moisture to the cupcakes and lemon curd.

Eggs: Provide structure and stability to the cupcakes, lemon curd, and meringue.

Vanilla extract: Adds a subtle, sweet flavor to the cupcakes.

Whole milk: Adds moisture and richness to the cupcake batter.

Fresh lemon juice: Provides a tangy, citrus flavor essential for the lemon curd.

Lemon zest: Adds concentrated lemon flavor to the lemon curd.

Cream of tartar: Stabilizes the egg whites in the meringue, helping it hold its shape.

When making the meringue, ensure that your egg whites are at room temperature before beating. This helps them whip up more easily and achieve greater volume. Additionally, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from reaching stiff peaks.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more nutrients, but may make the cupcakes denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• whole milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• fresh lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lemon zest - Substitute with orange zest: Orange zest offers a different citrus note but still adds freshness.

• granulated sugar - Substitute with honey: Honey adds a different sweetness and moisture but may alter the texture slightly.

• large egg yolks - Substitute with cornstarch: Use 1 tablespoon cornstarch mixed with 2 tablespoon water per egg yolk for thickening.

• unsalted butter - Substitute with margarine: Margarine is a non-dairy alternative that can be used in the same quantity.

• large egg whites - Substitute with aquafaba: Aquafaba (chickpea brine) can be whipped to replace egg whites in meringue.

• cream of tartar - Substitute with lemon juice: Use ½ teaspoon lemon juice per ¼ teaspoon cream of tartar to stabilize egg whites.

• granulated sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and moisture but may affect the meringue texture.

• To keep your lemon meringue cupcakes fresh, store them in an airtight container at room temperature for up to two days. Ensure the container is sealed tightly to prevent the meringue from becoming soggy.

• If you need to store them for a longer period, place the cupcakes in the refrigerator. They will stay fresh for up to five days. Make sure to bring them to room temperature before serving to enjoy the full flavor of the lemon curd and meringue.

• For freezing, first, ensure the cupcakes are completely cooled. Wrap each cupcake individually in plastic wrap to protect them from freezer burn. Place the wrapped cupcakes in a freezer-safe container or a heavy-duty freezer bag.

• When you're ready to enjoy a frozen cupcake, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for about an hour.

• If you prefer to freeze the components separately, you can freeze the lemon curd and cupcakes without the meringue. Store the lemon curd in an airtight container and the cupcakes as described above. When ready to serve, thaw the components and prepare the meringue fresh.

• To refresh the meringue, you can use a kitchen torch to lightly toast it again after thawing. This will bring back its delightful crispness and give it a freshly made appearance.

• Preheat your oven to 300°F (150°C). Place the lemon meringue cupcakes on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes or until the meringue is slightly warm and the cupcake is heated through. This method helps maintain the texture of both the cake and the meringue.

• If you have a toaster oven, set it to 300°F (150°C) and place the cupcakes inside for about 5-7 minutes. Keep an eye on them to prevent the meringue from browning too much.

• For a quick reheat, use the microwave. Place a cupcake on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious, as the meringue can become rubbery if overheated.

• If you have an air fryer, set it to 300°F (150°C) and place the cupcakes inside for 3-5 minutes. This method can help maintain the crispiness of the meringue while warming the cake.

• For a stovetop method, use a double boiler. Place the cupcakes on a heatproof plate and set it over simmering water. Cover with a lid and steam for about 5 minutes, ensuring the meringue doesn't get too moist.

• Oven: Used to bake the cupcakes at a consistent temperature of 350°F (175°C).

• Muffin tin: Holds the cupcake liners and batter while baking.

• Cupcake liners: Prevents the cupcakes from sticking to the muffin tin and makes for easy removal.

• Mixing bowl: Used to combine the dry ingredients and the wet ingredients separately.

• Whisk: Helps to mix the dry ingredients together evenly.

• Electric mixer: Beats the butter until creamy and incorporates the eggs and vanilla smoothly.

• Measuring cups: Ensures accurate measurement of flour, sugar, milk, and lemon juice.

• Measuring spoons: Used to measure baking powder, salt, vanilla extract, and lemon zest precisely.

• Saucepan: Used to cook the lemon curd over medium heat.

• Spatula: Helps to stir the lemon curd and incorporate the butter.

• Knife: Used to cut a small hole in the center of each cupcake for filling.

• Piping bag: Used to pipe the lemon curd into the cupcakes and the meringue on top.

• Kitchen torch: Optional tool to toast the meringue for a golden finish.

• Cooling rack: Allows the cupcakes to cool evenly after baking.

• Toothpick: Used to check if the cupcakes are baked through by inserting it into the center and seeing if it comes out clean.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline your baking process.

Use store-bought lemon curd: Save time by using pre-made lemon curd instead of making it from scratch.

Room temperature butter: Ensure butter is softened to room temperature for easier mixing.

Preheat oven early: Preheat your oven while preparing the batter to save time.

Use a stand mixer: A stand mixer can speed up the process of beating butter and meringue.

Batch work: Fill and bake multiple cupcakes at once to save time.