If you love lemon meringue pie, don't hesitate to bake a batch of these fabulous filled cupcakes.
Lemon Meringue Cupcakes
- Prep Time 55 min
- Total 1 hr 55 min
- Servings 24
- Ingredients 14
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
Gold Medal Flour
Instructions
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Step1Heat 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.
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Step2In 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.
-
Step3Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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Step4Bake 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.
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Step5By 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.)
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Step6Spoon 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.
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Step7Increase 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.
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
2Tips from the Betty Crocker Kitchens
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