What icing is best on lemon cupcakes?

For lemon cupcakes, Swiss meringue is often considered the best icing. It’s light, stable, and not overly sweet, which complements the tartness of lemon perfectly. That’s why it’s a go-to for topping lemon meringue cupcakes —it pipes beautifully and toasts evenly.

What does adding lemon juice to meringue do?

Lemon juice acts as a stabilizer in meringue. Its acidity helps break down egg proteins just enough to allow more volume and create a glossy, firm finish. In lemon meringue cupcakes , lemon juice also enhances flavor subtly while ensuring the meringue holds its shape longer.

What is the secret to super moist cupcakes?

The key to moist cupcakes lies in the right balance of fat and liquid. Ingredients like sour cream, buttermilk, or oil add richness and keep the crumb tender. For lemon meringue cupcakes , avoid overbaking and consider using fresh lemon juice and zest for added moisture and flavor depth.

Is lemon creme the same as lemon meringue?

Not quite. Lemon crème typically refers to a rich, custard-like filling made with cream, while lemon meringue involves a tart lemon curd topped with meringue. Lemon meringue cupcakes combine the latter, using a curd-based filling beneath a cloud of whipped meringue.

What kind of frosting do most bakeries use?

Most bakeries use Swiss meringue buttercream or American buttercream, depending on the sweetness level desired. For more elegant or tart desserts like lemon meringue cupcakes , Swiss meringue is favored for its silky texture and lightly sweet taste.

How do you frost cupcakes neatly?

Neat frosting starts with the right tools. Use a piping bag with a round or star tip and apply steady pressure, starting at the edge and working your way up. For lemon meringue cupcakes , piping the meringue in tall swirls and torching the tips adds both flair and flavor.

Lemon Meringue Cupcakes – The Best 9-Step Guide to Perfecting This Classic Dessert

Name: Lemon Meringue Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; 1/4 cup fresh lemon juice; 1/2 tsp vanilla extract; 1/2 cup buttermilk or sour cream; For the Lemon Curd:; 1/2 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup unsalted butter; Pinch of salt; For the Meringue:; 4 large egg whites; 1 cup granulated sugar; 1/4 tsp cream of tartar or 1 tsp lemon juice

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
1/4 cup fresh lemon juice
1/2 tsp vanilla extract
1/2 cup buttermilk or sour cream
For the Lemon Curd:
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup granulated sugar
4 large egg yolks
1/4 cup unsalted butter
Pinch of salt
For the Meringue:
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar or 1 tsp lemon juice

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each. Mix in lemon zest, juice, and vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with flour. Mix just until combined.
Divide batter into liners, filling 2/3 full. Bake for 18–22 minutes. Cool completely.
To make the lemon curd: In a saucepan, whisk lemon juice, zest, sugar, and yolks. Cook over medium heat, stirring constantly, until thickened. Strain, stir in butter, cool, and refrigerate.
To make the meringue: Combine egg whites and sugar in a heatproof bowl over simmering water. Stir constantly until sugar dissolves. Remove and beat to stiff, glossy peaks with cream of tartar or lemon juice.
Core cooled cupcakes and fill with lemon curd. Replace cake plugs.
Pipe meringue on top using a piping bag. Torch the tips until golden brown.

Notes

Store cupcakes chilled in an airtight container for up to 3 days. For best texture, toast meringue just before serving. Optional: garnish with lemon zest or candied lemon slices.

Author: Easy Meals
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 26g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 4g
Cholesterol: 60mg

Keywords: lemon meringue, cupcakes, lemon curd, dessert, baking, party treat