Lemon Meringue Cupcakes

By dorchuk

These Lemon Meringue Cupcakes are made with a lightly lemon flavored cupcake, lemon curd filling and lightly toasted meringue frosting!

Ingredients

• 6 tablespoons butter, softened
• 1 cup sugar, divided
• 2 eggs
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/4 teaspoon lemon extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 egg whites

Details

Servings 12
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the yogurt, lemon juice, peel and extract. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350°F for 18 minutes. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Transfer meringue to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe onto muffins. Bake 5 to 8 minutes longer or until meringue is golden brown and a toothpick inserted into the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.