Back to Lemon Meringue Cupcakes
All Reviews for Lemon Meringue Cupcakes
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
mscupcakes_lemon_meringue.jpg
Ingredients
Ingredient Checklist
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
Lemon Curd for Lemon Meringue Cupcakes
Seven-Minute Frosting for Lemon Meringue Cupcakes
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
mscupcakes_lemon_meringue.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
mscupcakes_lemon_meringue.jpg
mscupcakes_lemon_meringue.jpg
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Lemon Curd for Lemon Meringue Cupcakes
- Seven-Minute Frosting for Lemon Meringue Cupcakes
Directions
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Reviews (27)
Add Rating & Review
398 Ratings
5 star values:
97
4 star values:
129
3 star values:
105
2 star values:
47
1 star values:
20
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Reviews (27)
Add Rating & Review
398 Ratings
5 star values:
97
4 star values:
129
3 star values:
105
2 star values:
47
1 star values:
20
Add Rating & Review
398 Ratings
5 star values:
97
4 star values:
129
3 star values:
105
2 star values:
47
1 star values:
20
398 Ratings
5 star values:
97
4 star values:
129
3 star values:
105
2 star values:
47
1 star values:
20
398 Ratings
5 star values:
97
4 star values:
129
3 star values:
105
2 star values:
47
1 star values:
20
- 5 star values:
- 97
- 4 star values:
- 129
- 3 star values:
- 105
- 2 star values:
- 47
- 1 star values:
- 20
Martha Stewart Member
Rating: 5 stars
09/21/2017
How long will the cupcakes remain fresh. I need to bake them one day and serve the next evening.
Martha Stewart Member
Rating: Unrated
09/08/2013
I used all whole wheat flour and I made the meringue with the egg whites and cream of tartar. I don't have a torch so I used the broiler. Love them!
Martha Stewart Member
Rating: Unrated
08/27/2013
This recipe is perfection, I have made these cupcakes about 15 times and never failed yet. I've had friends request these for their birthdays and my work Christmas Party last year.
Thank You Martha !!
These a scrumdidiliumptious :)
Martha Stewart Member
Rating: Unrated
05/20/2012
The kids and i followed your recipe and realised once it was in the oven we noticed that your recipe does not mention about the salt and baking powder. :( the cupcakes never rose :( Please fix the recipe so that others don't suffer the same fate as our family. thanks. From (dad, and the kids)
Martha Stewart Member
Rating: Unrated
03/30/2012
This is a wonderful recipe! I love the use of buttermilk; gives the cupcakes a wonderful tang. Pairs well with the lemon! I used Meyer lemons and the flavor of the lemon curd was outstanding. Everything turned out just like the recipe said. You have to follow it to a T, though. The frosting was perfect as well, but took a little bit longer than 7 minutes. Just follow the directions and they will turn out perfectly!
Martha Stewart Member
Rating: Unrated
10/30/2011
The cakes were great. Not too sweet. The meringue came out wonderful. I had a lot of trouble with the lemon curd and wound up using a jarred lemon curd. It still hasn't set and it's been a whole 24 hours.
Martha Stewart Member
Rating: Unrated
08/29/2011
wondering can you use egg whites.. instead of whole eggs? For people with high cholesterol
Martha Stewart Member
Rating: Unrated
07/25/2011
This recipe looks amazing!
Martha Stewart Member
Rating: Unrated
07/10/2011
It is fun to watch and not know the recipes delicious and I'm a big fan of your thank Martha
Martha Stewart Member
Rating: Unrated
03/06/2011
Made these cupcakes yesterday and my family and i LOVE them... Eventhough it took me nearly a whole day, it was definitely worth the hard work.... :D I must make them again!!!!
Martha Stewart Member
Rating: Unrated
02/06/2011
Just made this recipe and it is delicious!!!. We loved these cupcakes
Martha Stewart Member
Rating: Unrated
01/01/2011
I cant wait to make these for my dad...stay tuned...:)
Martha Stewart Member
Rating: Unrated
11/30/2010
I just did this cupcakes, in fact I did cakes from this recipe. They're soooo moist! the lemon curd is the perfect adittion to them!!! Wonderful recipe!
If you don't want to add filling, I'll recommend adding more sugar...
Martha Stewart Member
Rating: Unrated
07/30/2010
these came out wonderful! the cupcakes are really light and delicious. if you frost them they shoudl be eaten the same day because the frosting will weep and teh bottom of the cupcakes will be soggy with sugar.
Martha Stewart Member
Rating: Unrated
05/27/2010
Hi, PoppyDee! Do you think these would be good for an outdoor wedding? I'm trying to gauge if the meringue frosting will last long enough. Thanks!!
Martha Stewart Member
Rating: Unrated
05/23/2010
I absolutely love this recipe! Another hit with the family, Martha!
One thing I changed, was when my cupcakes were halfway cooked (around the 17 minute mark) I removed them from the oven, and spooned 2 tsp of lemon curd onto them, and piped on some Meringue, and they come out perfect!!
Definitely something I recommend you guys try!!
-Christy
Martha Stewart Member
Rating: Unrated
01/16/2010
link to recipe for buttermilk substitute
http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm
Martha Stewart Member
Rating: Unrated
11/25/2009
Hi! I?Ǭ
Martha Stewart Member
Rating: Unrated
11/23/2009
Do you have to serve these fresh and will the meringue topping last?
Want to make them tonight for tomorrow so can I make the topping tonight?
Martha Stewart Member
Rating: Unrated
11/22/2009
These cupcakes were super fun to make! They were tasty, buttery, lemony and simply delicious!
Martha Stewart Member
Rating: Unrated
07/22/2009
Very cute and tasty. The batter is good. The lemon curd and meringue even make it better
Martha Stewart Member
Rating: Unrated
07/02/2009
Trader Joes sells a delicious lemon curd for 2.99
Martha Stewart Member
Rating: Unrated
06/10/2009
I made these for a birthday party and everyone was impressed! It tastes like lemon meringue pie, but in a cupcake! Delicious!
Martha Stewart Member
Rating: Unrated
06/08/2009
You can buy lemon curd already made in the grocery store. Will last a long time that way. Use it on crackers, toast, pancakes etc!
Martha Stewart Member
Rating: Unrated
05/24/2009
How long will the curd keep for if not using all at once? What is the best way to store it?
Martha Stewart Member
Rating: Unrated
05/23/2009
my curd took more like 15 mins but the end result was fantastic.
Martha Stewart Member
Rating: Unrated
05/21/2009
add the lemon juice to the buttermilk before adding to batter
Martha Stewart Member
Rating: 5 stars
09/21/2017
How long will the cupcakes remain fresh. I need to bake them one day and serve the next evening.
Rating: 5 stars
Rating: Unrated
09/08/2013
I used all whole wheat flour and I made the meringue with the egg whites and cream of tartar. I don't have a torch so I used the broiler. Love them!
Rating: Unrated
Rating: Unrated
08/27/2013
This recipe is perfection, I have made these cupcakes about 15 times and never failed yet. I've had friends request these for their birthdays and my work Christmas Party last year.
Thank You Martha !!
These a scrumdidiliumptious :)
Rating: Unrated
05/20/2012
The kids and i followed your recipe and realised once it was in the oven we noticed that your recipe does not mention about the salt and baking powder. :( the cupcakes never rose :( Please fix the recipe so that others don't suffer the same fate as our family. thanks. From (dad, and the kids)
Rating: Unrated
03/30/2012
This is a wonderful recipe! I love the use of buttermilk; gives the cupcakes a wonderful tang. Pairs well with the lemon! I used Meyer lemons and the flavor of the lemon curd was outstanding. Everything turned out just like the recipe said. You have to follow it to a T, though. The frosting was perfect as well, but took a little bit longer than 7 minutes. Just follow the directions and they will turn out perfectly!
Rating: Unrated
10/30/2011
The cakes were great. Not too sweet. The meringue came out wonderful. I had a lot of trouble with the lemon curd and wound up using a jarred lemon curd. It still hasn't set and it's been a whole 24 hours.
Rating: Unrated
08/29/2011
wondering can you use egg whites.. instead of whole eggs? For people with high cholesterol
Rating: Unrated
07/25/2011
This recipe looks amazing!
Rating: Unrated
07/10/2011
It is fun to watch and not know the recipes delicious and I'm a big fan of your thank Martha
Rating: Unrated
03/06/2011
Made these cupcakes yesterday and my family and i LOVE them... Eventhough it took me nearly a whole day, it was definitely worth the hard work.... :D I must make them again!!!!
Rating: Unrated
02/06/2011
Just made this recipe and it is delicious!!!. We loved these cupcakes
Rating: Unrated
01/01/2011
I cant wait to make these for my dad...stay tuned...:)
Rating: Unrated
11/30/2010
I just did this cupcakes, in fact I did cakes from this recipe. They're soooo moist! the lemon curd is the perfect adittion to them!!! Wonderful recipe!
If you don't want to add filling, I'll recommend adding more sugar...
Rating: Unrated
07/30/2010
these came out wonderful! the cupcakes are really light and delicious. if you frost them they shoudl be eaten the same day because the frosting will weep and teh bottom of the cupcakes will be soggy with sugar.
Rating: Unrated
05/27/2010
Hi, PoppyDee! Do you think these would be good for an outdoor wedding? I'm trying to gauge if the meringue frosting will last long enough. Thanks!!
Rating: Unrated
05/23/2010
I absolutely love this recipe! Another hit with the family, Martha!
One thing I changed, was when my cupcakes were halfway cooked (around the 17 minute mark) I removed them from the oven, and spooned 2 tsp of lemon curd onto them, and piped on some Meringue, and they come out perfect!!
Definitely something I recommend you guys try!!
-Christy
Rating: Unrated
01/16/2010
link to recipe for buttermilk substitute
http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm
Rating: Unrated
11/25/2009
Hi! I?Ǭ
Rating: Unrated
11/23/2009
Do you have to serve these fresh and will the meringue topping last?
Want to make them tonight for tomorrow so can I make the topping tonight?
Rating: Unrated
11/22/2009
These cupcakes were super fun to make! They were tasty, buttery, lemony and simply delicious!
Rating: Unrated
07/22/2009
Very cute and tasty. The batter is good. The lemon curd and meringue even make it better
Rating: Unrated
07/02/2009
Trader Joes sells a delicious lemon curd for 2.99
Rating: Unrated
06/10/2009
I made these for a birthday party and everyone was impressed! It tastes like lemon meringue pie, but in a cupcake! Delicious!
Rating: Unrated
06/08/2009
You can buy lemon curd already made in the grocery store. Will last a long time that way. Use it on crackers, toast, pancakes etc!
Rating: Unrated
05/24/2009
How long will the curd keep for if not using all at once? What is the best way to store it?
Rating: Unrated
05/23/2009
my curd took more like 15 mins but the end result was fantastic.
Rating: Unrated
05/21/2009
add the lemon juice to the buttermilk before adding to batter
All Reviews for Lemon Meringue Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Meringue Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
