Moist Lemon Cupcake Hack (Meringue)
This moist lemon cupcake hack with meringue will have you so excited to make desserts! When it comes to cupcakes, moisture is key! This has the perfect amount of tartness and sweetness that keep you coming back for more bites.
Equipment
- Electric mixer or Stand Mixer
- Muffin Tins
- Oven
- Whisk
Ingredients
For the curd
- 2 whole eggs
- 1 cup lemon juice fresh squeezed About 6 large lemons
- 8 tbsp. unsalted butter melted
- 1 cup granulated sugar
For the cake
- 1 box Betty crocker super moist lemon cake mix
- 1 cup of whole milk
- 1/2 cup whole sour cream
- 3 whole eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil
For the meringue frosting
- 3 Egg whites
- 1/4 tsp. Cream of tartar
- 1/8 tsp. Fine sea salt
- 6 tbsp. Granulated sugar
Instructions
For the Curd
- In a medium sized bowl, add eggs, sugar and lemon juice.
- Whisk this well till the sugar has dissolved.
- Slowly add in your melted butter and whisk for another 30 seconds.
- Place a plate underneath your bowl in the microwave and microwave for 1 minute.
- After 1 minute remove the bowl. Whisk ingredients for 30 seconds and then place back in the microwave for 1 minute.
- You will repeat this process four times and at the end you will have a gel custard that is sweet and tart. Use a spoon to check the thickness of the curd.
- Pour your curd into a jar and place in the refrigerator to cool while your cupcakes are cooking.
For Cupcakes
- Preheat your oven to 375° F.
- In a large bowl, add Betty Crocker lemon cake mix, sugar and flour. Whisk together.
- Add whole milk( instead of water), eggs and sour cream. Mix until everything is incorporated.
- Zest a half of a lemon into the mixture and fold into the mixture.
- Line your muffin pan with paper cupcake cups.
- Fill each cup till about halfway.
- This will make about 24 cupcakes.
- Cook your cupcakes for 12 to 17 minutes.
- Remove from the oven and let cool before putting the custard filling inside.
For the meringue frosting
- In a large bowl add egg whites, and cream of tartar.
- Using an electric mixer or your stand mixer, begin mixing on medium high speed until a thick froth appears.
- Add salt and continue mixing for another 30 seconds.
- Slowly begin to add in sugar.
- Continue mixing for about 5 to 8 minutes. Until white, fluffy peaks appear. You will know that it's ready once you remove your electric mixer whisk and the meringue creates a peak.
- Add the meringue frosting to a piping bag or Ziploc bag with a star tip.
Building your cupcake
- Remove your cupcakes from the baking tin.
- Using a straw or apple core, remove the center of the cupcake. Try not to push all the way down to the bottom.
- Put your curd into a Ziploc bag and squeeze it into the middle of the cupcake.
- Add your meringue frosting to a Ziploc bag or a piping bag with a star tip, and pipe big swirls on top of each cupcake.
- Once you have frosted each cupcake use a kitchen torch to quickly brown the tops of the meringue frosting.
- Take a huge bite and enjoy!
Notes
Curd Notes
Be careful because the curd is extremely hot each time you remove it from the microwave.
Make sure you vigorously whisk in between each minute increment.
Taste your curd and make sure that it's the texture and consistency that you want. Cupcake Notes Use a toothpick to check if the cupcakes are finished cooking. If the toothpick comes out clean, they are ready. Meringue Notes You can re-whip your meringue before piping them on to your cupcakes. This will just add more air back into that meringue frosting.
Make sure you vigorously whisk in between each minute increment.
Taste your curd and make sure that it's the texture and consistency that you want. Cupcake Notes Use a toothpick to check if the cupcakes are finished cooking. If the toothpick comes out clean, they are ready. Meringue Notes You can re-whip your meringue before piping them on to your cupcakes. This will just add more air back into that meringue frosting.
Nutrition
Serving: 1gCalories: 75kcalCarbohydrates: 0.003gProtein: 0.04gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 10mgPotassium: 1mgSugar: 0.003gVitamin A: 123IUCalcium: 1mgIron: 0.002mg
Tried this recipe?Let us know how it was!