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Lemon Curd Filled Cupcakes with Easy Toasted Meringue Frosting

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These lemon curd filled cupcakes feature a soft, buttery cake, tangy homemade lemon curd, and a dramatic toasted meringue frosting. Perfect for celebrations, they’re easy to make and deliver a burst of sunshine in every bite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (180g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsalted butter, softened (113g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120ml)
  • Zest from 2 lemons
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For Lemon Curd Filling:
  • 1/2 cup fresh lemon juice (120ml)
  • Zest from 1 lemon
  • 1/2 cup granulated sugar (100g)
  • 3 large egg yolks
  • 1/4 cup unsalted butter, cold and cubed (56g)
  • Pinch of salt
  • For Toasted Meringue Frosting:
  • 3 large egg whites
  • 3/4 cup granulated sugar (150g)
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. In a large bowl, cream butter and sugar with a mixer on medium speed for 2-3 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding dry ingredients and milk, starting and ending with dry. Mix until just combined.
  6. Divide batter evenly among liners (about 2/3 full). Bake 18-22 minutes, until tops are golden and a toothpick comes out clean. Cool in tin 5 minutes, then transfer to rack.
  7. For lemon curd: In a medium saucepan, whisk together egg yolks, sugar, lemon juice, zest, and salt.
  8. Cook over medium-low heat, stirring constantly, until thickened (7-10 minutes). Strain if lumpy.
  9. Remove from heat. Whisk in butter until melted and silky. Chill for 30 minutes.
  10. Once cupcakes are cool, use a paring knife or corer to cut a small well in the center of each.
  11. Spoon or pipe cooled lemon curd into the holes. Replace the top plug if desired.
  12. For meringue: In a clean, dry bowl, whisk egg whites with cream of tartar until soft peaks form.
  13. Gradually add sugar, beating on high until stiff, glossy peaks form (5-8 minutes). Beat in vanilla extract.
  14. Transfer meringue to a piping bag. Pipe tall swirls on each cupcake.
  15. Toast meringue with a kitchen torch until golden, or broil for 1-2 minutes, watching constantly.
  16. Let cupcakes cool a few minutes before serving to let curd set. Enjoy!

Notes

Use fresh lemons for best flavor. If curd is runny, cook longer; if cupcakes are dry, drizzle with simple syrup before filling. Gluten-free and dairy-free adaptations work well. For best meringue, use a clean, grease-free bowl and serve soon after frosting. Cupcakes can be made ahead and filled/frosted the day of serving.

Nutrition

Keywords: lemon cupcakes, lemon curd, meringue frosting, filled cupcakes, spring dessert, party cupcakes, easy cupcakes, bakery style, citrus dessert

Find it online: https://blingbite.com/lemon-curd-filled-cupcakes-recipe-easy-toasted-meringue-frosting/