Lemon Poppy Seed Meringue Cupcakes
These Lemon Poppy Seed Meringue Cupcakes are one of those treats that bring instant happiness - light, zesty, and just the right amount of indulgence. The base is a soft lemon poppy seed cupcake, speckled with those tiny black seeds that add a lovely crunch. Each cupcake is filled with homemade lemon curd, silky and tangy, balancing the sweetness perfectly. And then, each cupcake is topped with irresistible toasted meringue.
Ingredients
Lemon Curd
- 2 egg yolks
- 1/2 cup (100g) sugar
- 1 tbsp (10g) lemon zest, from about 2 lemons
- 1/3 cup (80ml) fresh lemon juice
- 2 tbsp (30g) unsalted butter , cut into small pieces
Lemon Poppy Seed Cupcake Batter
- 1 ¾ cup (220g) all-purpose flour
- 2 tsp (8g) baking powder
- 2 tbsp (20g) poppy seeds
- 1/4 tsp (1g) salt
- 2/3 cup (135g) sugar
- 1 tbsp (10g) lemon zest, from about 2 lemons
- 2 large eggs
- 1/2 cup (110ml) vegetable oil
- 1 tsp (5g) vanilla extract
- 1 tbsp (15ml) lemon juice
- 1/2 cup (120g) buttermilk
For Meringue Topping
- 4 egg whites (about 120-130g)
- 1/4 tsp (1g) salt
- 1 cup (200g) sugar
- 1 tsp (5ml) lemon juice
- 1 tsp (5g) vanilla extract
Instructions
Prepare the lemon curd.
- In a heatproof bowl, add egg yolks and sugar and mix to combine.
- Add lemon zest, and lemon juice and whisk to combine.
- Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.
- Remove from heat and gradually add butter and whisk until melted and smooth.
- Let it cool and refrigerate until ready to use.
Prepare the lemon poppy seed cake batter.
- Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
- In a medium bowl whisk together flour with baking powder, poppy seeds and salt.
- In a large bowl add sugar and lemon zest. Mix to release oils from the zest and the sugar becomes pale yellow.
- Add eggs and mix to combine.
- Add lemon juice and vanilla extract and mix to combine.
- Gradually incorporate the oil.
- Incorporate the flour mixture.
- Alternate with the buttermilk.
- Don’t overmix the batter.
- Divide the batter equally into muffin cups.
- Bake for about 20-25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack.
Prepare the meringue.
- Place egg whites, salt and sugar in a bowl set over a pan with simmering water and whisk constantly until sugar is completely dissolved. This should take about 5 minutes.
- Remove the bowl from heat and whisk the whites, gradually increasing the speed with your mixer until stiff, shiny peaks form and the egg whites are cooled, about 5-7 minutes.
- Fold in vanilla extract and lemon juice.
Assemble the cupcakes.
- Use a knife to make a hole in the center of each cupcake. Fill each cupcake with about 2 teaspoons of lemon curd.
- Transfer the meringue into a piping bag fitted with the desired tip and decorate the cupcakes.
- Pipe the meringue on top of the cupcakes in a swirling motion or use a spoon to spread the meringue in an irregular shape on top of the cupcakes.
- Use a kitchen torch to brown the meringue. Make sure you keep the torch away from the cupcake liner while toasting the meringue.
- Serve the cupcakes right away or store them in an airtight container in the refrigerator.
Video
Nutrition
Serving: 1 cupcakeCalories: 357kcalCarbohydrates: 52.7gProtein: 7.7gFat: 13.7gSaturated Fat: 2.6gCholesterol: 71mgSodium: 138mgPotassium: 195mgFiber: 0.8gSugar: 38.3gCalcium: 81mgIron: 1mg