These Lemon Meringue Cupcakes are made with a light lemon sponge using Rogers Foods All Purpose Flour, filled with zesty homemade lemon curd, and topped with fluffy, toasted meringue frosting. It’s like a mini lemon meringue pie in cupcake form—bright, fresh, and absolutely irresistible!
Prep Time
25 minBake Time
25 minYield
12-14Rating
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Loading...| Lemon Cupcakes | |
| • 1 1/4 cups (163g) Rogers Foods All Purpose Flour or Rogers Foods No Additive All Purpose Flour | |
| • 1 cup (207g) sugar | |
| • 1 1/2 tsp baking powder | |
| • 1/2 tsp salt | |
| • 1/2 cup (120ml) milk | |
| • 1/4 cup (60ml) vegetable oil | |
| • 1 tsp vanilla extract | |
| • 2 tsp lemon zest | |
| • 1 large egg | |
| • 1/2 cup (120ml) water | |
| ... | |
| Lemon Curd | |
| • 6 tbsp (90ml) fresh lemon juice | |
| • 1 tbsp finely grated lemon zest | |
| • 1/2 cup (104g) sugar | |
| • 6 large egg yolks | |
| • 4 tbsp (56g) unsalted butter | |
| ... | |
| Meringue Frosting | |
| • 1 cup (207g) sugar | |
| • 1/2 tsp cream of tartar | |
| • 1 tsp vanilla extract | |
| • 4 large egg whites, room temperature | |
| • Thin lemon slices, optional |
These Lemon Meringue Cupcakes are made with a light lemon sponge using Rogers Foods All Purpose Flour, filled with zesty homemade lemon curd, and topped with fluffy, toasted meringue frosting. It’s like a mini lemon meringue pie in cupcake form—bright, fresh, and absolutely irresistible!
| 1. | Make the Lemon Cupcakes |
| 2. | 1. Preheat oven to 350°F (176°C). Line a cupcake pan with liners. |
| 3. | 2. In a large bowl, whisk together Rogers All Purpose Flour, sugar, baking powder, and salt. |
| 4. | 3. In another bowl, combine the milk, vegetable oil, vanilla, lemon zest, and egg. |
| 5. | 4. Add the wet ingredients to the dry and mix until combined. |
| 6. | 5. Gradually add the water and mix on low speed until smooth. |
| 7. | 6. Divide batter between cupcake liners (about halfway full) and bake 15–17 minutes or until a toothpick comes out with a few moist crumbs. |
| 8. | 7. Cool in the pan for 2 minutes, then transfer to a rack to cool completely. |
| 9. | ... |
| 10. | Make the Lemon Curd |
| 11. | 1. In a metal bowl over a saucepan of simmering water (double boiler), combine lemon juice, zest, sugar, egg yolks, and butter. |
| 12. | 2. Whisk constantly until thickened and reaches 160°F (71°C), about 8–10 minutes. |
| 13. | 3. Pour into a small bowl, press plastic wrap against the surface, and refrigerate for 3–4 hours until firm. |
| 14. | ... |
| 15. | Make the Meringue Frosting |
| 16. | 1. In a metal mixing bowl over simmering water, combine sugar, cream of tartar, vanilla, and egg whites. |
| 17. | 2. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C), 4–6 minutes. |
| 18. | 3. Remove from heat and beat with a mixer on low speed, increasing to high until stiff, glossy peaks form (5–7 minutes). |
| 19. | ... |
| 20. | Assemble the Cupcakes |
| 21. | 1. Use a cupcake corer or knife to cut a center hole in each cupcake. |
| 22. | 2. Fill with chilled lemon curd. |
| 23. | 3. Pipe a tall swirl of meringue frosting on top using a round piping tip. |
| 24. | 4. Optional: Garnish with thin lemon slices and toast the meringue lightly with a kitchen torch. |
| 25. | Storage Tip: Refrigerate cupcakes until ready to serve. Best enjoyed within 2–3 days. |
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