Lemon Meringue Cupcakes

Lemon Meringue Cupcakes 2

Tonight we went to a potluck & as usual it was down to me to figure out what to take for dessert. I asked James for suggestions & he decided that as long as it was something I hadn’t made for a potluck before then anything would be good

Good ole Pinterest saved me from having to think too hard on a Saturday night & I settled for Lemon Meringue Cupcakes. As usual I did stray from the original recipe & was very happy with the results. I omitted the lemon zest & lemon extract as I didn’t have any & was very pleasantly surprised with the subtle lemon taste of the cake, paired with the much stronger taste of the curd

Here it is, although it does make more than the 12 stated (I doubled the batch & it made 33)

Serves: 12                    Calories: 211

  • 1 1/2 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup + 2 tbsp Sugar
  • 1/4 cup Butter – softened
  • 1/4 cup Vegetable or Canola Oil
  • 1 large Egg
  • 2 large Egg Yolks
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Lemon Extract
  • 1/3 cup Milk
  • 1/4 cup Lemon Juice
  • Lemon Curd

Meringue Frosting

  • 3/4 cup + 1 tbsp Sugar
  • 1/3 cup Water
  • 1 tbsp light Corn Syrup
  • 3 large Egg Whites – room temperature

Preheat oven to 350°F/180°C/Gas Mark 4

In a small bowl, whisk together flour, baking powder, baking soda & salt until thoroughly combined

Beat together, in a medium bowl, sugar & butter on a medium-high speed until pale & fluffy, blend in oil

Add egg, mix until combined, add yolks, lemon & vanilla extract & mix until combined

In a measuring jug, measure out the milk & lemon juice & stir together

Add flour mixture in 3 separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour mixture and mixing just until combined after each addition

Fill each cupcake liner 2/3 full & bake for 19-21 minutes

Cool completely & spread about 1 tbsp lemon curd over the top of the cupcake

In a small saucepan, whisk together 3/4 cup of the sugar, the water and corn syrup

Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves, then continue to boil without stirring and heat to 230°F (be sure to check temperature with a candy thermometer)

Meanwhile, whip egg whites in a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form, then add in remaining 1 tbsp sugar and whisk until combined

Once the sugar syrup reaches 230°F, remove from heat, and with mixer running on low speed, slowly pour syrup down side of bowl in a slow steady stream

Once all of the syrup has been blended in, increase mixer speed to medium-high and whisk mixture until stiff but not dry peaks form (mixture and bowl should be cool), about 7 – 10 minutes

Frost cupcakes immediately after preparing & toast the edges with a kitchen torch

Lemon Meringue Cupcakes 1


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Desserts, Under 400 Calories and tagged , . Bookmark the permalink.

2 Responses to Lemon Meringue Cupcakes

  1. Chantal says:

    I can attest that they were super yummy! Another masterpiece by Rachel 😉

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