Lemon Meringue Cupcakes

If you love lemon meringue pie, don't hesitate to bake a batch of these fabulous filled cupcakes.

  • Prep Time 55 min
  • Total Time 1 hr 55 min
  • Servings 24

Cupcakes

2 1/3
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups sugar
3
eggs
2
tablespoons grated lemon peel
1
teaspoon vanilla
2/3
cup milk
1
jar (10 to 12 oz) lemon curd

Meringue

4
egg whites
1/4
teaspoon cream of tartar
1 1/2
teaspoons vanilla
2/3
cup sugar

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
  • 2 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 1 1/4 cups sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  • 3 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 5 By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom. (Wiggle end of spoon in cupcake to make opening large enough.)
  • 6 Spoon lemon curd into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • 7 Increase oven temperature to 450°F. In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating continuously until stiff peaks form and mixture is glossy. Frost cupcakes with meringue; place on cookie sheet. Bake 2 to 3 minutes or until lightly browned.

Expert Tips

Bake these cupcakes in sparkling gold or silver paper baking cups for a pretty presentation.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
230
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
210mg
210%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
  Sugars
24g
24%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.