Archive | 10:12 am

Day 259 – Lemon Meringue Cupcakes

16 Apr

On this Hump Day, I thought something a little lively.  To get us through to the weekend, ya know?  And I thought: Lemon….Lemon Curd…and fluffy 7-minute frosting?  Yup!  That should do it!  Lemon Meringue Cupcakes (recipe below from Martha Stewart).

Lemon-Cupcake     Mini-Cupcake

The cupcakes are dense and crumbly. A little muffin-like. They have a delicate vanilla-lemon flavor. Almost like a pound cake.

The lemon curd is a pretty straight forward lemon curd. Not too hard, just another step.


I have to preface this with “I love 7-minute frosting”. It’s like a grown-up marshmallow fluff. (Not that I have a problem eating marshmallow fluff as an adult. Obviously. But you get my point.) It’s smooth and thick and pipes beautifully! It has a sweet, sugary flavor. There’s no vanilla or lemon in this recipe, so it’s just a plain and simple sugar frosting.

Lemon-Meringue-cupcake     Mini-Lemon-Meringue-cupcake

Very appropriately named. These are no doubt Lemon Meringue Cupcakes. Tastes just like the dessert, just in a smaller package. Sweet, tart, smooth. The frosting and curd are so soft and smooth, it makes you thankful that the cupcake has some texture to it.

Lemon-Meringue-top     Mini-Lemon-Meringue-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4.5
  • Ease of Making: 3
  • TOTAL: 20


Lemon Meringue Cupcakes (recipe from Martha Stewart)


  • 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:

  • 8 large egg yolks
  • Finely grated zest of 2 lemons
  • 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

7-minute Frosting:

  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature

For directions visit Martha Stewart.

*Tomorrow: Coconut and Peach Cupcakes*

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