Classic Cupcakes With Lemon Meringue Frosting Recipes

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LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 11

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

Steps:

  • 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.

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs, room temperature
1 tablespoon grated lemon zest
1 cup lemon creme pie filling
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes., Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 176mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 24 cupcakes

Number Of Ingredients 5

One 15.25-ounce box lemon cake mix (or yellow cake mix with 1 tablespoon lemon extract added)
1 cup lemon curd
4 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
  • Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
  • Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
  • In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
  • Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.

Provided by CookieGirl

Categories     Holidays and Events Recipes     Easter     Desserts

Time 1h

Yield 12

Number Of Ingredients 17

⅔ cup lemon juice
3 large eggs
5 tablespoons white sugar
1 tablespoon lemon zest
3 ½ tablespoons salted butter, cut into small pieces
1 ¼ cups all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
½ teaspoon vanilla extract
1 large egg
½ cup hot water
½ cup white sugar
3 large egg whites
¾ teaspoon lemon juice

Steps:

  • Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Core each cupcake using either a corer or a knife. Spoon in lemon curd.
  • Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
  • Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
  • Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 38.1 g, Cholesterol 71.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 223.6 mg, Sugar 27.1 g

LEMON MERINGUE SURPRISE CUPCAKES



Lemon Meringue Surprise Cupcakes image

Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 jar (10 to 12 oz) lemon curd
1 cup sugar
1/4 cup water
1/8 teaspoon salt
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and whole eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely. With end of wooden spoon handle, make deep, 3/4-inchwide indentation in center of top of each cupcake, not quite to bottom. Spoon lemon curd into resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • Increase oven temperature to 450°F. In 1-quart saucepan, mix sugar, 1/4 cup water and the salt. Cook over medium heat, stirring just until sugar dissolves. Heat to boiling. Boil about 8 minutes, without stirring, to 238°F on candy thermometer; remove from heat. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag fitted with open #6 tip. Pipe meringue onto cupcakes. Place cupcakes on cookie sheet. Bake 2 to 4 minutes or until lightly browned.

Nutrition Facts : Calories 154, Carbohydrate 34 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

This recipe starts with a white cake mix and uses meringue powder. The recipe states it makes 20 cupcakes, but I am guesstimating 24. I think I would substitue fresh lemon juice (2-3 tablespoons) for part of the water in the cupcakes for more lemon flavour. From Woman's World magazine. NOTE: Prep time does not include cooling time for the cupcakes.

Provided by Sweet PQ

Categories     < 60 Mins

Time 50m

Yield 20 cupcakes

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix
1 1/3 cups cold water
1/2 cup sour cream
2 egg whites
1 egg
2 tablespoons canola oil
2 tablespoons lemon zest
12 tablespoons sugar
2 tablespoons meringue powder
1/2 cup cold water

Steps:

  • Preheat oven to 350*. Line muffin tins with cupcake liners.
  • Beat cake mix, water, sour cream, egg whites, egg and oil for 30 seconds on medium speed. Then beat on high speed for 2 minutes.
  • Fold in lemon zest.
  • Evenly divide batter in pan. Bake @ 350* for 25-30 minutes, or until toothpick comes out clean when inserted into centres.
  • Cool 10 minutes and remove from pans to cool completely.
  • MERINGUE TOPPING -
  • Preheat oven to 425*.
  • In a bowl, combine 6 tablespoons sugar, meringue powder and water.
  • Beat at medium-high speed for 5-7 minutes or until very soft peaks form.
  • Slowly beat in remaining sugar until stiff (this should take 5 minutes more).
  • Spread cupcakes with meringue & place on a jellyroll pan.
  • Bake @ 425* for 5 minutes, uintil lightly browned. Cool.

Nutrition Facts : Calories 170.7, Fat 5.7, SaturatedFat 1.4, Cholesterol 13.1, Sodium 185.6, Carbohydrate 28.3, Fiber 0.3, Sugar 21.8, Protein 2

LEMON MERINGUE CUPCAKES RECIPE BY TASTY



Lemon Meringue Cupcakes Recipe by Tasty image

Here's what you need: butter, sugar, eggs, flour, baking powder, salt, vanilla extract, milk, lemon juice, egg yolks, sugar, lemon juice, lemon zest, butter, egg whites, sugar, cream of tartar

Provided by Vaughn Vreeland

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 17

1 cup butter, at room temperature
1 ½ cups sugar
4 eggs
2 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
½ cup milk
½ cup lemon juice
6 egg yolks
1 cup sugar
½ cup lemon juice
1 tablespoon lemon zest
6 tablespoons butter
6 egg whites
1 cup sugar
1 teaspoon cream of tartar

Steps:

  • Preheat the oven to 325ºF (170ºC).
  • In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.
  • Add the eggs one at a time, mixing until incorporated.
  • Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.
  • Add the vanilla, milk, and lemon juice, and mix until incorporated.
  • Scoop mixture into a lined cupcake tin about ¾ full.
  • Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.
  • Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water.
  • Once the sugar is dissolved, add the lemon juice and zest. Stir until the mixture thickens, about 10 minutes.
  • Once the curd coats the back of a spoon, add the butter and stir until melted.
  • Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the cling film touches the surface of the curd so that a film doesn't form on top.
  • Prepare the frosting by whisking the egg whites and sugar in a heatproof bowl over simmering water until it thickens and the sugar dissolves completely. Tempering the eggs will ensure the frosting is food safe without being baked.
  • Remove from the heat, add the cream of tartar, and beat about 10 minutes until soft peaks form.
  • Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd.
  • Add lemon curd into the cupcakes and frost them with the meringue.
  • Torch the frosting or carefully broil for about 3 to 4 minutes. Be sure that you use foil cupcake liners if broiling!
  • Enjoy!

Nutrition Facts : Calories 538 calories, Carbohydrate 56 grams, Fat 29 grams, Fiber 1 gram, Protein 13 grams, Sugar 36 grams

LEMON CUPCAKES WITH LEMON FROSTING



Lemon Cupcakes with Lemon Frosting image

The best lemon cupcake topped with a sweet lemon frosting.

Provided by AngelaD

Categories     Desserts     Frostings and Icings     Lemon

Time 30m

Yield 12

Number Of Ingredients 12

¾ cup white sugar, or more to taste
½ cup butter, softened
2 eggs
2 teaspoons lemon extract
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
⅔ cup cold milk
3 tablespoons butter, softened
2 teaspoons lemon extract
1 teaspoon milk, or more as needed
1 cup confectioners' sugar, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
  • Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
  • Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g

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From therecipecritic.com


LEMON MERINGUE CUPCAKES – EASY PEASY LEMON SQUEEZY
2021-04-25 Method. Preheat the oven to 350°F (176°C) and place your cupcake patties in a cupcake tray. Add dry ingrediants – flour, sugar, baking powder and salt into a large bowl and mix. In a seperate bowl mix the wet ingredients – milk, vegetable oil, …
From explorewitherin.com


LEMON MERINGUE CUPCAKES - COOKING MAMAS
2012-03-26 To finish, use a cupcake corer to remove a 1/2-inch of cake from the middle of the cupcakes. Spread 1 tablespoon lemon curd into the middle and on top of each cupcake. Fill a pastry bag with frosting, fitted with a large open-star tip. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a ...
From cookingmamas.com


LEMON MERINGUE CUPCAKES! - JANE'S PATISSERIE
2015-06-16 Cream together the butter and caster sugar until light, fluffy and smooth. Add in the eggs, self raising flour and lemon zest and beat again until smooth. Spoon you cupcake mix into your cupcake cases and bake in the oven for 18-22 minutes or until cooked through. Leave the cupcakes to cool on a wire rack.
From janespatisserie.com


EASY LEMON CUPCAKES (+ LEMON CREAM CHEESE FROSTING ... - AVERIE …
2020-03-19 Fill your muffin cups 3/4 full, then bake the cupcakes until domed, set, pale golden, springy to the touch, and a toothpick inserted in the center comes out mostly clean. After the lemon cupcakes have been allowed to cool completely, make the lemon cupcake frosting. To make the lemon cream cheese frosting, whip together the cream cheese, lemon ...
From averiecooks.com


CLASSIC CUPCAKES WITH LEMON MERINGUE FROSTING – RECIPES NETWORK
2019-02-08 Step 1. Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Step 2. Whisk the flour, baking powder, and salt together in a medium bowl.
From recipenet.org


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