Lemon Cupcakes with Marshmallow Meringue
These lemon cupcakes, flavored with fresh lemon zest and topped with marshmallow meringue, are a cakey twist on lemon meringue pie. They are bright, tangy and perfectly portioned with a show-stopping meringue frosting.
Ingredients
For the Cupcakes:
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, unsalted, softened
- 1 1/2 cups sugar
- 2 tablespoons lemon zest (3-4 large lemons)
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
buy now - 3 large eggs
- 1/2 cup low-fat buttermilk
For the Marshmallow Meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1 cup marshmallow creme
- 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
buy now
Directions
Cupcakes
Preheat oven to 350°F. Place paper liners into two, 12-cup cupcake pans and set aside. In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), add butter, sugar, lemon zest, and vanilla and lemon extracts. Mix on medium-high speed until fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition. Reduce speed to low. Add dry ingredients one-half at a time, alternating with buttermilk. Mix after each addition and scrape down sides of bowl as needed. Mix until batter is combined, taking care to not overmix.
Divide batter evenly into the prepared cupcake pans. Bake for 14-18 minutes until light golden brown or a toothpick inserted into the center comes out clean. Cool cupcakes for 5 minutes in pan, then finish cooling on a rack before frosting.
Marshmallow Meringue
Heat 1 inch of water in a medium pot until simmering.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), lightly whisk together egg whites, sugar and cream of tartar, about 1 minute.
Place the bowl over the pot to create a double boiler, making sure the bottom of the bowl does not touch the simmering water. Continue to whisk the egg whites and sugar by hand until the sugar has completely dissolved and the mixture reaches 175°F, about 8-10 minutes. Check to see if sugar has dissolved by rubbing a bit of the mixture between your thumb and finger. When the sugar has fully dissolved, you will no longer feel the sugar grains.
Remove the bowl from heat and whisk with a hand mixer or stand mixer on high until stiff peaks form, about 5-7 minutes. Add marshmallow creme, vanilla and lemon extracts, and mix until combined. Using the back of a spoon, mound and creatively swirl meringue onto each cooled cupcake.
Place cupcakes on a rimmed sheet pan. Use a handheld kitchen torch or place under a broiler and toast until golden brown. Be careful to not over-brown or burn the meringue if using the broiler method.
For the Cupcakes:
- 310 grams cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 226 grams butter, unsalted, softened
- 300 grams sugar
- 2 tablespoons lemon zest (3-4 large lemons)
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
buy now - 3 large eggs
- 120 ml low-fat buttermilk
For the Marshmallow Meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 50 grams granulated sugar
- 85 grams marshmallow creme
- 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
buy now
Directions
Cupcakes
Preheat oven to 180°C. Place paper liners into two, 12-cup cupcake pans and set aside. In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), add butter, sugar, lemon zest, and vanilla and lemon extracts. Mix on medium-high speed until fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition. Reduce speed to low. Add dry ingredients one-half at a time, alternating with buttermilk. Mix after each addition and scrape down sides of bowl as needed. Mix until batter is combined, taking care to not overmix.
Divide batter evenly into the prepared cupcake pans. Bake for 14-18 minutes until light golden brown or a toothpick inserted into the center comes out clean. Cool cupcakes for 5 minutes in pan, then finish cooling on a rack before frosting.
Marshmallow Meringue
Heat 3 centimeters of water in a medium pot until simmering.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), lightly whisk together egg whites, sugar and cream of tartar, about 1 minute.
Place the bowl over the pot to create a double boiler, making sure the bottom of the bowl does not touch the simmering water. Continue to whisk the egg whites and sugar by hand until the sugar has completely dissolved and the mixture reaches 79°C, about 8-10 minutes. Check to see if sugar has dissolved by rubbing a bit of the mixture between your thumb and finger. When the sugar has fully dissolved, you will no longer feel the sugar grains.
Remove the bowl from heat and whisk with a hand mixer or stand mixer on high until stiff peaks form, about 5-7 minutes. Add marshmallow creme, vanilla and lemon extracts, and mix until combined. Using the back of a spoon, mound and creatively swirl meringue onto each cooled cupcake.
Place cupcakes on a rimmed sheet pan. Use a handheld kitchen torch or place under a broiler and toast until golden brown. Be careful to not over-brown or burn the meringue if using the broiler method.
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20 minprep
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18 mincook
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24cupcakes
This Recipe Uses
Madagascar Bourbon Pure Vanilla Extract
Pure Lemon Extract