- Yield: 7 cupcakes
- Yield: 7 cupcakes
For the cupcakes
- 1 stick unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup buttermilk
For the lemon curd
- 3 large egg yolks
- 1 1/2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1/2 cup sugar
- 6 tablespoons butter
For the meringue
- 3 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*
- In a large bowl using a whisk, mix the butter and sugar util light and fluffy, about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
- In a separate bowl, combine the flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not overmix.
- Using a 1/4 cup scoop, scoop two scoops of batter into each cupcake mold. Tap the cupcake tray against a solid surface to even out the cupcake batter’s surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes are golden around the edges and a knife comes out clean when inserted into the center of the cupcake.** Allow to cool to room temperature before assembling.
- While the cupcakes are baking, make the lemon curd. Create a double boiler and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until beautiful and glossy!
- Strain the curd through a fine mesh sieve to remove any lumps, then place in a bowl, cover with plastic wrap, and set in fridge until you’re ready to assemble your cupcakes.
- Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the cupcakes. Scoop as much cupcake out as you’d like, depending on how much curd you want (I created a pretty wide and deep hole). Cut the top off of the cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd into the center of the cupcake, then top with the cupcake lid. Repeat with all cupcakes.
- Now make the meringue! In a standing mixer, whip the egg whites until light and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.
- Scoop the meringue on top of the filled cupcakes, using a large spoon to create pretty folds in the meringue. Remove the top rack from your oven and place meringues under the broiler on high for 2-4 minutes, turning halfway for even baking. I didn’t move away from the oven, as the meringues can burn in 2 seconds! Just watch them like a hawk. Allow the tops to cool to room temperature before serving.
*I used HUGE cupcake molds. If you only have regular sized ones, you will end up with more than 7 cupcakes. Probably around 12.
**If using regular sized cupcake molds, this number will be shorter. Check them after 18 minutes.
Leave a comment and rate this recipe!
Can you make these ahead and freeze the cupcakes? Is it best to fill them with lemon curd the day of?
Yes definitely! I would freeze the cupcakes until ready to use. When ready to use let them come to room temperature and then fill them day of!
Had some trouble getting the curd to thicken up but the final cupcake with the curd and meringue tasted so good. Love it!!
These look amazing! How do you store these? Thank you I’m advance!
I store them in a sealed container in the fridge!
Hi! These look amazing! Could you tell me how much a stick of butter is in grams though? We have different sized sticks here and i’d love to get the recipe right! Thanks
The sticks we used are 112 grams!
So delicious (and beautiful)! I made these yesterday and I was so pleased – the zesty curd with the sweet cupcake and meringue was great. Honestly, the best part was the cupcake itself – it has the most wonderful flavour (I’m assuming because of the buttermilk?) And I’m so happy to have stumbled across your blog – the photography and food are too gorgeous.
Also, for reference – I doubled the recipe and it made 22 regular cupcakes (although I filled them up quite a bit)!