Lemon meringue cupcakes
Indulge in the zesty delight of Lemon Meringue Cupcakes! This easy-to-follow recipe combines the tanginess of fresh lemon zest and juice with fluffy egg whites and a perfect blend of self-raising and all-purpose flour. Topped with a luscious meringue, these cupcakes are a refreshing treat for any occasion.
- 15 Apr 2024
- Cook time 20 min
- Prep time 120 min
- 6 Servings
- 8 Ingredients
Lemon meringue cupcakes are a delightful twist on the classic lemon meringue pie. These cupcakes are bursting with zesty lemon flavor and topped with a light, fluffy meringue. They make a perfect treat for any occasion, from afternoon tea to festive celebrations.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, beat together the butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
- Mix in the lemon zest until well combined, ensuring the zest is evenly distributed for a burst of lemon flavor in every bite.
- Gradually add the egg whites to the butter mixture, beating well after each addition. Continue to beat until the mixture is smooth and all the ingredients are well combined.
- In a separate bowl, combine the self-raising flour and all-purpose white wheat flour. Whisk together to ensure there are no lumps.
- Add half of the flour mixture to the butter mixture and beat until just combined.
- Pour in the milk and lemon juice, mixing until just combined.
- Add the remaining flour mixture and gently fold it into the batter until no traces of flour remain.
- Using a spoon or a scoop, fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes.
- Transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, you may opt to make a meringue topping by whipping egg whites and sugar until stiff peaks form, then piping it onto the cooled cupcakes. Optionally, you can use a kitchen torch to lightly brown the meringue or place under a broiler for a few minutes.
- Once the cupcakes are completely cool and optionally topped with meringue, they are ready to be enjoyed. Store any leftovers in an airtight container.
Tips:
- Make sure all your ingredients are at room temperature before you start. This helps with mixing and ensures even baking.
- For the best lemon flavor, use freshly grated lemon zest and fresh lemon juice.
- When separating egg whites for the meringue, ensure there are no traces of yolk in the whites, as this can prevent the meringue from whipping up properly.
- Whip the egg whites for the meringue until they form stiff peaks. This ensures a stable meringue that holds up well on top of the cupcakes.
- Bake the cupcakes on the center rack of your oven to ensure even heat distribution.
- Allow the cupcakes to cool completely before topping with the meringue, so it doesn't start to melt.
These lemon meringue cupcakes are sure to impress with their delightful combination of tart lemon flavor and sweet, fluffy meringue. Follow these tips and your cupcakes will turn out perfectly every time. Enjoy these beautiful and tasty treats with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 1.40g | 4% |
| Sugar 36g | 35% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.37g | 15% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 11mg | 2% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 14ug | 3% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 3.22mg | 4% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 0.80ug | 1% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.59mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 150mg | 4% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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