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Lemon Meringue Cupcakes

Name: Lemon Meringue Cupcakes
Prep time: 60 min
Cook time: 18 min
Total time: 78 min
Yield: 12 servings
Ingredients: 180 g Cake flour; 170 g Granulated sugar; 2 tspn Baking powder; 1/2 tspn Salt; 76 g Unsalted butter, room temp; 65 g Neutral oil*; 113 g Whole milk greek yogurt, room temp; 113 g Whole milk, room temp; 1 tspn Vanilla; 2 Egg whites; 66 g Granulated sugar; 6 g Cornstarch; 1/4 tspn Salt; 22 g Unsalted butter; 66 g Lemon juice; 2 Egg yolks; 70 g Egg whites, about 2; 100 g Sugar; 1/4 tspn Salt; 1/2 tspn Vanilla

These lemon meringue cupcakes are ultra soft vanilla cupcakes filled with a tart lemon curd and decorated with a torched swiss meringue!

Prep

1h

Cook

18m

Total

1h 18m

Ingredients

Method

Nutrition

For

12

M

I

For the cupcakes

180

g

Cake flour

170

g

Granulated sugar

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Notes

Use any neutral oil, such as light tasting extra virgin olive oil, canola oil, or vegetable oil. These cupcakes are best enjoyed the day they are made. If you would like them to last longer or to make them ahead of time, hold off with the meringue until the day they are served.

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