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Lemon Meringue Cupcakes

Fluffy moist lemon cupcakes filled with a delicious tangy lemon curd topped high with toasted marshmallow meringue frosting. A cupcake fit for a lemon lover!
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Ingredients Method

Ingredients
  

Lemon Cupcakes
  • 1 cup (200g) granulated sugar
  • 2 tbsp lemon zest zest of two lemons
  • 1 ⅔ (170g) all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 11 tablespoons (151g) unsalted butter melted
  • 2 eggs at room temperature
  • ½ cup (120mL) sour cream at room temperature
  • ¼ cup (60mL) whole milk at room temperature
  • 1/4 cup (60mL) fresh squeezed lemon juice about 2 lemons
Lemon Curd Filling
  • 1 batch of my Homemade Lemon Curd
Marshmallow Meringue Frosting
  • 4 eggs whites save yolks for lemon curd
  • 3/4 cup (150g) granulated sugar
  • ¼ tsp cream of tartar
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Method
 

Lemon Cupcakes
  1. Preheat the oven to 375°F. Line a 12 count cupcake tin with cupcake liners.
  2. In a small bowl mash/stir the lemon zest with the sugar until there are not any bits of zest showing, and the sugar looks pale yellow.
  3. Sift the flour, baking soda, baking powder, and salt into a large bowl and whisk; then set aside.
  4. Add eggs, butter, lemon juice, sour cream, and sugar to a medium bowl and whisk until smooth.
  5. Add wet mixture into the dry ingredients and stir just until combined. Fill cupcake wrappers all the way. Bake for 5 minutes at 375°F, then reduce oven to 350°F and bake for another 10 minutes or until a toothpick comes out clean with a few crumbs.
Marshmallow Meringue Frosting
  1. In a heat-safe bowl, whisk the first four ingredients listed until fully combined.
  2. Set bowl over a saucepan filled with a few inches of water that is starting to simmer. Whisk mixture constantly over the heat for about 5 minutes or until egg whites are warm to the touch and the sugar has dissolved.
  3. Remove the bowl from the heat and transfer mixture to a stand mixer fitted with a whisk attachment or a large bowl with a hand mixer. Mix on high speed until stiff glossy peaks form. About 5-7 minutes. Add vanilla and mix for 20 seconds to combine.
  4. Add to a piping bag with a Wilton 1M tip, any other desired tip or frost with a knife.
Assemble
  1. Core the center of your cupcakes by cutting out the center, but not all the way to the bottom. Discard the cores into a small bowl which can be eaten as a snack. Fill the cored centers with your premade lemon curd. Top with marshmallow meringue frosting, and toast with a kitchen torch if desired.