Lemon Meringue Cupcakes

Lemon Meringue Cupcakes


  • 1 1/2 cups King Arthur Unbleached Cake Flour Blend
  • Cupcakes:
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup sugar
  • 1/3 cup butter, room temperature
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
  • 2/3 cup buttermilk
  • Lemon curd :
  • one batch Easy Microwave Lemon Curd
  • Meringue :
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon Bakewell Cream or cream of tartar
  • 6 tablespoons sugar


  • Preheat oven to 400 F . Use a 12 – cup muffin tin with mini muffin paper cups in it and spray them with cooking spray.


  • Combine the cake flour blend, salt, baking powder, sugar, butter, vanilla, egg, buttery sweet dough flavor baking soda and 1/3 of buttermilk in the bowl of mixer.
  • Mix on med. speed for 2 min until smooth.
  • Add the left 1/3 cup buttermilk in the mixture and mix again on med. speed for a minute.
  • Pour the mixture in the muffin tin until 2/3 full. Bake for about 15 min. When ready transfer to a rack and let them cool.
  • Make the lemon curd according to instructions and set aside.
  • When the cupcakes cool, use a cupcake corer and make a small space in the middle of each one. Fill all with the cooled lemon curd.

Meringue :

  • Beat Bakewell Cream ( or cream of tartar ) and the egg whites in a bowl. Add the salt, then the sugar, raise the speed and beat until smooth.
  • Top the cupcakes with the meringue and broil until brown.

Yield: 12 cupcakes.

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