Lemon Meringue Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate cupcakes with tart lemon curd filling and topped with billowy meringue frosting. They're light, elegant, and perfect for spring celebrations or when you want an impressive individual dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ 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
- 8 large egg yolks
- Finely grated zest of 2 lemons
- ½ cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
- 1 cup sugar
- ⅛ teaspoon salt
- 1 ¼ sticks (10 tablespoons unsalted butter, cold, cut into pieces)
- 1 1½ cups plus 2 tablespoons sugar
- ⅔ cup water
- 2 tablespoons light corn syrup
- 6 large egg whites (room temperature)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 102mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 28mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.