Prepare to embark on a culinary journey that will transform your kitchen into a zesty paradise! These Lemon Cupcakes with Buttercream Meringue Frosting aren't just a dessert—they're an experience that promises to tantalize your senses and leave you craving more. Imagine biting into a perfectly light, fluffy cupcake bursting with bright lemon flavor, crowned with a cloud-like meringue frosting that melts in your mouth. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to creating restaurant-quality cupcakes that will have everyone begging for your secret!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup sugar (for frosting)
- 4 large egg whites (for frosting)
- 1/4 tsp cream of tartar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated.
- Mix in the milk, lemon juice, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the Buttercream Meringue Frosting. In a clean, dry mixing bowl, combine the egg whites and cream of tartar.
- Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- Gradually add the 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed until stiff peaks form and the mixture is glossy.
- Once the cupcakes are completely cooled, use a piping bag fitted with a decorative tip to frost each cupcake with the Buttercream Meringue Frosting.
- Optional: Garnish with additional lemon zest or a slice of lemon on top of each cupcake for a decorative touch.
- Serve and enjoy your delicious Lemon Cupcakes with Buttercream Meringue Frosting!
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can taste bitter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep cupcakes tender and light.
- Precise Baking: Use an oven thermometer to confirm accurate temperature and rotate the pan halfway through baking for even cooking.
- Frosting Technique: For perfect meringue, ensure your mixing bowl is completely clean and free from any oil or grease.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent the meringue from melting.
- Piping Pro Tip: Use a large star tip for a professional, bakery-style frosting finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
