Lemon Meringue Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon cupcakes with meringue topping, light and tangy with bright citrus flavor. They're a classic pairing of tart lemon cake and sweet meringue. Perfect for spring desserts or tea time treats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 1 stick unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup buttermilk
- 3 large egg yolks
- 1 1/2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1/2 cup sugar
- 6 tablespoons butter
- 3 large egg whites
- 1 teaspoon vanilla extract
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 426mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 426MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.