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Blueberry Lemon Meringue Cupcakes

Blueberry & lemon cupcakes topped with lemon curd and meringue.

Servings 16 cupcakes

Ingredients

Lemon Blueberry Cupcakes

  • 1.75 cups all-purpose flour
  • 1 tbsp lemon zest (~2 lemons)
  • 1/4 cup lemon juice
  • 1 stick unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 2 eggs + 1 egg yolk
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 3/4 cup blueberries

Lemon Curd

  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp sugar
  • 1 egg
  • 2 tbsp unsalted butter

Meringue

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla

Instructions

Make Lemon Curd

  1. In a very small sauce pan, whisk together lemon juice, sugar, zest, and egg.

  2. Add in butter.

  3. On low heat, stir continuously until it thickens and is just about to begin boiling. (~5 minutes)

  4. Immediately transfer to a bowl and cover with saran wrap so that the wrap is touching the surface of the curd. This is to prevent a film from forming.

  5. Chill while you prepare the rest of the recipe.

Bake the Lemon Blueberry Cupcakes

  1. Preheat oven to 350°F and line your muffin tins. (The recipe makes 16 cupcakes.)

  2. Cream together butter and sugar.

  3. Beat in eggs and additional egg yolk, one at a time.

  4. Mix in baking powder, salt, and baking soda.

  5. Mix in lemon zest.

  6. Add 1 cup of flour.

  7. Mix in buttermilk.

  8. Add the remaining flour.

  9. Mix in lemon juice.

  10. Coat the blueberries in a small amount of flour. 

  11. Gently fold the blueberries into the batter.

  12. Fill the baking cups almost all the way. (Somewhere between 3/4 full and completely full).

  13. Bake for ~20min or until a toothpick comes out clean.

  14. Let cool before frosting.

Make the Meringue

  1. On a double boiler, whip together all ingredients on high speed.

  2. Continue whipping until the meringue reaches 130°F.

  3. Remove the meringue from the double boiler and continue whipping until stiff peaks form.

  4. Cover and chill.

Assemble the Cupcakes

  1. Pipe a ring of meringue around the perimeter of each cupcake.

  2. Using a small teaspoon, fill in the centers with lemon curd.