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Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes
  • Prep 55 min
  • Total 1 hr 55 min
  • Servings 24
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If you love lemon meringue pie, don't hesitate to bake a batch of these fabulous filled cupcakes.
Updated Aug 8, 2011

Ingredients

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bake these cupcakes in sparkling gold or silver paper baking cups for a pretty presentation.

Nutrition

230 Calories, 9g Total Fat, 3g Protein, 34g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
210mg
9%
Potassium
50mg
1%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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