We took our favorite white cupcake and added a touch of lemon, gobs of lemon curd and a bright raspberry for these raspberry lemon meringue cupcakes!
Last year we chatted about making a mess of Cupcake Wars and as the sun is starting to come out again I couldn’t help but bust out our favorite lemon meringue cupcakes again, but as we were making them we decided to throw caution to the wind and make a raspberry lemon meringue cupcakes recipe.
This is literally a lemon cupcake, but not in the traditional way. We really wanted the lemon curd to be the star, so we just added a little extract to the white cake instead of the traditional vanilla. They are wonderful! The bright raspberry all tucked into the center freshens up the whole cake too.
We’ve had a few questions about meringue and here’s what I’ll say, I know you’re nervous about it but don’t be. My mom taught me long ago that meringue needs a clean bowl, no yolks (so if one breaks into the whites you must remove all of it or start over as it will ruin your meringue) and cream of tartar. If you do those three things you’ll have nothing to worry about. Just follow our instructions and you’re golden.
I really need to invest in one of these cupcake carriers and not just for transporting but because where in the world do you store cupcakes in your house?
Raspberry Lemon Meringue Cupcakes
- 2 Teaspoons lemon zest
- 1½ cups fresh lemon juice (6-8 large lemons)
- 1½ cups sugar
- Pinch of salt
- 6 large eggs + 8 large egg yolks
- 10 tablespoons butter, unsalted
- 1 and ⅔ cups Flour
- ½ Teaspoon baking powder
- ¼ Teaspoon baking soda
- ½ Teaspoon salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- ¼ cup Greek yogurt, room temperature
- ½ cup Buttermilk, room temperature
- ¼ Cup Whole Milk
- 2 egg whites, room temperature
- 1½ teaspoons lemon extract
- 1 Pint Raspberries
- 6 egg whites
- ¼ teaspoon salt
- ½ Teaspoon cream of tarter
- 1 Cup sugar
- In a pot over medium heat, add the lemon zest, juice, sugar and salt. Cook until the sugar has dissolved, about 5 minutes.
- In a bowl, beat the eggs and egg yolks until pale in color, about 1 minute.
- Add a little of the lemon mixture to the eggs while whisking. Add in all of the juice and continue to whisk until smooth. Place the mixture back in the saucepan and cook over medium heat for 5-8 minutes, or until the mixture coats the back of a spoon and is thickened. Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg. Quickly stir in the butter.
- Fill a container or bowl with the curd and press plastic wrap over the top. Refrigerate until cool. Store in an airtight container with plastic wrap for up to 2 weeks.
- In a large bowl,using a whisk, mix flour, baking powder, baking soda, and salt together. Set aside. In a standing mixer, beat together the butter and sugar. Add the yogurt, milks, and lemon until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Using a handheld mixer and a clean bowl, beat the egg whites until until thick and foamy, about 3 minutes. Fold into cupcake batter.
- Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
- Using a paring knife, gently cut a hole out of the top of the cupcake and down through the center being careful to not go to the bottom of the cake. Gently fill the cupcake with a scoop of curd and spread a little more all over the top of the cupcake. Stuff a raspberry down into the curd. Pipe on the meringue and using a kitchen torch, heat the meringue until golden.
- Beat egg whites with salt and cream of tarter on high until soft peaks form. add sugar gradually while beating. beat until stiff peaks form. Fill a piping bag and pipe the meringue on top of the cupcakes.