Everything you love about a lemon meringue pie in cupcake form! A lemon cupcake with a lemon shortbread crust, lemon curd center, and a toasted meringue frosting!
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So last week I went to the gym every day. Like went hard. Like classes, inclines, sprints, weights you name it I did. Why am I telling you this? Because as you know we don’t exactly talk fitness here. We talk sugar, and sprinkles, and all thing sweet.
Because it was Pi Day last week. Hence the crazy gym attendance. I believe it’s all about balance. Bake the best desserts from scratch, workout extra hard to enjoy the treats.
So Pi Day was last week, did you celebrate? Man I hope so. I know I did. With this Bailey’s Chocolate Cream Pie. Ok I actually celebrated every day last week and kept sneaking slices and bites whenever I opened up the fridge. Like I said, gym. every. day.
And then it was St. Patrick’s day weekend- so hello Chocolate Guinness Cake!
So keeping with the theme I suppose let’s eat our pie this week in cupcake form. Lemon meringue pie cupcakes. You with me? Like everything you love about a pie in a hand held version. With a cupcake in there as well.
These cupcakes were what every cupcake wish they could be. Are they a pie? A cupcake? The most perfect dessert you can fit in your hand? D. All of the above.
I actually learned how to make these cupcakes from a Craftsy class I enrolled in, The Perfect Cupcake (w/ Jennifer Shea), it’s all online which is fantastic! If you have never taken one of their classes man I’m telling you, you are going to get hooked.
So this is my version of one of the cupcakes I learned how to make. It all starts with a lemon shortbread crust that gets baked right into your cupcake liner before adding your batter. The shortbread could be eaten on its own it’s that tasty.
Once you have baked the crust for a few minutes, you need to add in your lemon cupcake batter. I used my go to vanilla cupcake recipe with the addition of lemon zest and lemon juice. We really are driving home the lemon flavor here, folks.
Ok now onto the filling. Lemon curd. Man this stuff is seriously good. Now you can make some yourself and I have a great recipe for you that’s made in your microwave! Yup, microwave. (insert happy dance). Or just go and buy a jar. It’s ok, you deserve a break with this cupcake to not have it all 100% homemade.
Once your cupcakes are cooled, you are going to want to fill them with your lemon curd. If you aren’t sure on how to fill your cupcake- then give this post on 4 ways to core a cupcake a read. You can also watch this video I created on how to core a cupcake too!
Ok now onto the frosting. 7-minute frosting. Dear lord. It’s so good. Can you tell I seriously love this cupcake? This frosting is a bit more involved, but honestly it’s super easy. Promise. It starts with heating egg whites, corn syrup, sugar, and water in a heatproof bowl over a saucepan of simmering water (I use the metal bowl of my stand mixer for this). You will actually whisk or beat this over the heat for 7-minutes. This frosting is super easy to make, if you use a hand mixer to get this done or you could also use a stick blender.
Once you have piped the frosting onto your cupcakes, you will want to give the frosting a slight torch. I’m totally in love with my kitchen torch I bought recently. I have another cupcake I used it for recently- I shared the picture on Instagram if you follow me there- so stay tuned for that recipe!
TO MAKE THESE CUPCAKES YOU WILL NEED:
- Cupcake Pans
- Cooling Racks
- Cupcake Liners– these are the exact yellow ones I used for these cupcakes!
- Piping/Pastry Bags
- Ateco Tip – French star
- Stand Mixer or Metal Bowl– you just need a heatproof bowl in order to make the frosting
- Hand Mixer or Stick Blender– to make the frosting (yes I own them both, my hand mixer is cranberry and my stick blender is purple of course)
- Kitchen Torch
- Dry Measuring Cups and spoons
Want More Lemon? Then check out these recipes….
- ¾ cup (170 g) cold, unsalted butter
- • 3 tablespoons cold water
- • 1½ teaspoons sugar, plus more for sprinkling on
- crust garnishes
- • ¾ teaspoon salt
- • 1¾ cups plus 2 tablespoons cake flour (190 g total)
- (not self-rising)
- 3 cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 16 tbsp. unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- 1¼ cups buttermilk, at room temperature
- 2 tbsp. vanilla extract
- zest and juice of 1 lemon
- lemon curd, for filling
- 3 large egg whites room temperature
- 1 and 1/3 cups granulated sugar
- 1/4 cup cold water
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1. Preheat the oven to 400 F . Prepare your cupcake pans with cupcake liners and set aside.
- 2. Put the bowl and paddle attachment of a stand mixer in the refrigerator. Slice each stick of butter lengthwise and then across into 8 pieces, and refrigerate the butter. Put the cold water in a small cup, add the 1 ½ teaspoons sugar and salt, stir to dissolve, and refrigerate for about 30 minutes.
- 3. Remove the bowl, paddle, butter, and water mixture from the refrigerator. Sift the flour into the bowl, and position the bowl in the stand. Add the cold butter pieces and mix at the slowest speed until they are the size of peas. Slowly add the water mixture and mix just until it is incorporated and the dough just starts to come together. If the dough won’t hold together, add a little more cold water, 1 teaspoon at a time. Be careful not to overmix.
- 4. Form the dough into two flattened discs, wrap in plastic, and refrigerate for at least 1 hour.
- 5. Remove the chilled dough discs from the refrigerator. Roll out one disc on a lightly floured surface until no more than ¼-inch (6-mm) thick. Use a 2–inch (5-cm) round cookie cutter to cut out about 30 pieces of dough (for the bottom crusts of the cupcakes). Place in the bottom of your cupcake liners. Bake for 8 minutes.
- 1.In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- 2.Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
- 3.Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- 4.Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Once cooled, cut out the center of your cupcake and fill with lemon curd.
- 1.Combine the egg whites, sugar, water, and corn syrup in a large stainless steel bowl or any other heatproof bowl. Use an electric handheld mixer to beat the ingredients together until well combined. Place the bowl over a saucepan of simmering water. Continue to beat on medium-low speed for 3 minutes. Turn the speed up to high and beat for 3-4 minutes or until soft peaks begin to form.
- 2.Remove from heat, add the vanilla extract, and continue beating on high until the frosting is thick and spreadable, about 1-2 minutes. Cool to room temperature and use immediately. Pipe onto your cupcakes with a piping bag and pastry tip (I used a French star tip, but any tip will do.) Then lightly torch the frosting with a kitchen torch. Alternately, you could place them in your oven (put them on a cookie sheet, and no closer than middle rack) and set to broil but keep a really close eye one them otherwise they will burn!
- I normally get about 30 cupcakes from this recipe, depending on how you scoop. You might get a few more because of the crust. I recommend cutting out a few more rounds of crust just in case you do have extra batter left over!