Lemon Meringue Cupcakes

All I can say is moist lemon cake + gooey, sweet lemon curd + sticky, creamy meringue frosting equals one good combination. I was hired to bake these for a bridal shower so hopefully everything went well (crosses fingers)! These lemon-y cupcakes are perfect for Summer, all toasty just like I will be soon in the summer heat!

Lemon Meringue Cupcakes

Yields: 12 cupcakes

Lemon curd recipe from here.

Printable Recipe

For the cake:

1/2 cup butter, room temperature

2 eggs, room temperature

1 1/4 cups cake flour

3/4 tsp. baking powder

1/4 tsp. baking soda

pinch of salt

1 cup sugar

1 tsp. lemon zest

1 tbsn. lemon juice

1/2 cup buttermilk

1/2 cup lemon curd

For the meringue frosting:

2 large egg white

1/2 cup of sugar

1/4 tsp. cream of tartar

1/2 tsp. vanilla extract

For the lemon curd:

zest of 2 lemons, removed with a vegetable peeler

1/4 cup of fresh squeezed lemon juice

1/2 + 1/8 cup sugar

1/2 stick of butter, room temperature

2 large eggs

pinch of salt

Preheat oven to 350 F. In a medium bowl stir the flour, baking powder, baking soda and salt, set aside. In a large mixing bowl beat butter on high until creamy and fluffy. Add the sugar, lemon zest and lemon juice. Mix until combined. Add the egg, beat well. Alternately add the flour mixture and lemon juice. Bake for 20 - 25 minutes or until an inserted toothpick comes out clean. Let cool completely. 

For the meringue, put the sugar, cream of tartar, and egg whites into the bowl of an electric mixer. Set the bowl over a pot of simmering water (the bowl should not be touching the water) and allow the sugar to melt into the eggs. Once warmed, add the vanilla and beat the mixture until stiff peaks form, about 3 - 5 minutes, set aside.

For the curd, put the zest and sugar in a food processor and pulse until combined and the zest is broken down. Put the lemon, sugar and butter into a mixer and cream. Add the eggs one at a time and mix until combined. Add the lemon juice and salt and mix to combine. Pour mixture into a saucepan and heat on low until the mixture reaches 175 degrees or just below a simmer. Remove from heat and allow the curd to cool down. Once cool, cut out the tops of the cupcakes in a circular fashion, fill the holes, and re-place the tops on. Pipe on the meringue and toast in the oven or with a blowtorch. Enjoy!

Earl Grey Cupcakes with Lemon Buttercream

I haven't seen my best friend, Cherish, in quite a while. Though a drive lasting only a few good songs is the only thing that separates us, we both have completely overwhelming schedules that has dwindled our time together to mere phone tag and sometimes, if we are lucky, 10 minute conversations. This weekend, I'd thought I'd spend an early Valentine's day with my other lover! And my sister! And maybe a handful of these deliciously sweet cupcakes! A day well spent indeed.

These earl grey cupcakes were light and delicately sweet. Although I halved the recipe, I used the full amount of tea leaves in the original recipe because I wanted a full tea flavor, and I definitely got it. The earl grey was so fragrant! I don't like oozes of frosting so I layered a thin base layer to cover the tops and then a little dollop for extra sweetness. I would suggest to eat these little beauties with a nice, steaming hot cup of tea but well, it's a two for one. The lemon buttercream also paired wonderfully with the bergamot notes within the tea itself.  

Earl Grey Cupcakes with Lemon Buttercream

Yields: 12 - 15, I halved the original recipe

Original Recipe can be found at Desert Candy

For the cake:

1/2 cup unsalted butter, at room temperature

1 cup of sugar

2 eggs

1 1/2 cups of flour

2 tbsn. baking powder

1/2 tsp. salt

1/2 cup milk

1 1/2  bags of earl grey tea

For the frosting:

1/2 cup unsalted butter

2 cups of powdered sugar

zest of 1 lemon

1 1/2 tbsn. lemon juice

Preheat oven to 350 F. Fill a cupcake pan with liners. Beat the butter until creamy, then add the sugar and beat until fluffy. Add the eggs one at a time, making sure that they are incorporated thoroughly. In a bowl, combine the rest of the dry ingredients, including the tea leaves. Next, add half of the dry mixture. Add the milk then the remaining flour, stir until combined. Fill cupcake liners about 2/3 full. Bake for 15 - 20 minutes, rotating halfway to ensure even baking. Let cool completely before frosting.

For the frosting, cream the butter until nice and smooth. Gradually add the powdered sugar. Next, add the lemon zest and lemon juice, making sure it is well incorporated. Frost the cupcakes and enjoy!

* You can also add some loose tea leaves into the frosting for a stronger earl grey flavor. 

To frost my cupcakes, I  flattened the cupcakes by shaving off the tops. Then spread a thin, smooth layer of the frosting over the cupcake and dip them in a bowl full of clear sprinkles. Using a piping bag, fitted with any desired tip, pipe a small rosette in the center of the cupcake and you are done. Enjoy!