Fluffy Lemon Meringue Cupcakes

The first time I made lemon meringue anything, I accidentally set the kitchen smoke alarm off while torching the top. My husband thought I'd burned down the house, but instead I emerged triumphantly with these barely-charred cups of sunshine.

My sister requested these for her baby shower, and I made thirty-six of them in a tiny rental kitchen with one mixing bowl. Standing there torching meringue at midnight while everyone else slept felt like my own private celebration.

Ingredients

• 1 1/2 cups all-purpose flour: Sift it first if you can, prevents any weird dense spots in the crumb
• 1 teaspoon baking powder: Fresh stuff only, test it with hot water if it's been sitting in your cabinet for months
• 1/4 teaspoon baking soda: Works with the acidic lemon juice to give lift without that metallic taste too much can leave
• 1/4 teaspoon salt: Balances all that sugar and makes the lemon sing instead of just being sour
• 1/2 cup unsalted butter softened: Leave it out overnight, microwave softening never quite gives the same aeration
• 1 cup granulated sugar: Cream this with the butter for at least 3 full minutes, that air is what makes them tender
• 2 large eggs room temperature: Cold eggs can curdle your batter, seriously, let them sit out first
• 2 teaspoons lemon zest: Zest before you juice, and press the zest into the sugar to release the oils
• 1/4 cup fresh lemon juice: Bottled stuff tastes like cleaning products compared to the real thing
• 1/2 cup milk: Whole milk gives the best texture, but I've used oat milk in a pinch and it still worked
• 2 large eggs: For the curd, room temp again, and crack them into a separate bowl first to check for shells
• 1/2 cup granulated sugar: Don't reduce this, the sugar is what actually thickens the curd properly
• 1/4 cup fresh lemon juice: Same deal, and strain it to avoid pulp in your silky smooth filling
• 2 teaspoons lemon zest: Use a microplane if you have one, those little zesters with the holes just make sad confetti
• 3 tablespoons unsalted butter cubed: Add this cold at the end, it stops the cooking and gives that glossy finish
• 3 large egg whites room temperature: Any trace of yolk ruins the meringue, separate carefully over a small bowl
• 3/4 cup granulated sugar: Add it slowly while beating, dumping it all at once makes the meringue weep later
• 1/4 teaspoon cream of tartar: Stabilizes everything so your beautiful peaks don't collapse into sadness
• 1/2 teaspoon vanilla extract: Pure extract only, imitation vanilla has a weird aftertaste in something this delicate

Instructions

Get your oven ready first:

Preheat to 350°F and line your muffin tin while the oven is still cold, liners settle better that way

Whisk the dry stuff together:

Flour, baking powder, baking soda, and salt in a bowl, give it thirty seconds and you're done

Cream butter and sugar until fluffy:

Beat on medium-high for 3 minutes minimum, scrape down the bowl halfway through or you'll have flour pockets

Add eggs one at a time:

Beat for a full minute after each egg, this is how you get that professional bakery texture

Mix in the lemon:

Fold in zest and juice by hand, overmixing here makes tough cupcakes and nobody wants that

Combine wet and dry gently:

Add flour in three parts alternating with milk, mix until you just see the last streak of flour disappear

Bake until perfectly done:

Fill liners two-thirds full, 18 to 20 minutes, they're done when the tops spring back when touched lightly

Make the curd while they cool:

Whisk eggs, sugar, juice and zest over simmering water for 8 minutes of constant whisking arm workout

Finish the curd properly:

Remove from heat immediately when thickened, stir in butter until melted and glossy, then cool completely

Core and fill the cupcakes:

Use a small knife at an angle, dig out a cone shape, spoon curd into the cavity, replace the little top

Whip the meringue:

Beat whites and cream of tartar to soft peaks, then rain in sugar slowly until stiff and glossy

Add the meringue:

Pipe or spoon it on, don't be shy with the swirly tops, they shrink a bit when toasted anyway

Toast that beautiful top:

Broiler for 1 to 2 minutes watching constantly, or use a torch moving it around like you mean it

Pin It

These showed up on my Easter table three years running now, and my aunt still talks about how the meringue tastes like eating a sweet cloud. Something about that combo of textures just makes people pause and really enjoy their dessert.

Making The Curd Ahead

I've made curd up to three days before and kept it in the fridge, honestly it might taste better after a day. The flavors meld together and it thickens up even more, which makes it easier to pipe into the cupcakes without making a mess.

Getting That Perfect Toast

A kitchen torch gives you way more control than the broiler, plus you feel like a fancy pastry chef even if you're in your pajamas. Work in circles from the outside in, don't linger in one spot or you'll get burned marshmallow patches instead of that golden perfection.

Storage And Serving

These need to stay refrigerated because of the egg in the curd, but they're honestly best the same day. The meringue starts getting a little weepy after 24 hours, though they still taste incredible. Bring them to room temperature for 20 minutes before serving, cold meringue has a weird chewy texture.

• If you're transporting these, keep them flat and level, the meringue will slide right off on a bumpy car ride
• Extra meringue pipes beautifully onto parchment bakes at 200°F for 2 hours for crunchy meringue cookies
• Leftover curd is amazing stirred into yogurt or spread on toast the next morning

Pin It

There's something so satisfying about cutting into that fluffy white meringue and hitting that bright yellow curd. Hope these bring a little sunshine to your table like they have to mine.

Recipe FAQs

→ How do I make the lemon curd filling?

Whisk eggs, sugar, lemon juice, and zest in a heatproof bowl over simmering water until thickened. Stir in butter and cool before using.

→ What is the best way to toast the meringue topping?

Use a kitchen torch to gently brown the meringue or place under a broiler for 1–2 minutes, watching closely to prevent burning.

→ Can I prepare the cupcakes in advance?

Yes, bake and cool the cupcakes, prepare the curd and meringue separately, then assemble just before serving for best texture.

→ How do I ensure a fluffy cupcake texture?

Cream butter and sugar until light, add eggs one at a time, and fold in flour mixture alternated with milk carefully to maintain airiness.

→ Are there any storage tips?

Store assembled cupcakes in the refrigerator to keep the curd fresh and meringue stable, best consumed within 2 days.