Rating: 4 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
  • 15 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
35 mins
stand:
30 mins
bake:
22 mins
cool:
35 mins
total:
2 hrs 2 mins
Servings:
15
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, line fifteen 2-1/2-inch muffin cups with paper bake cups. In a small bowl stir together flour, baking powder, and salt. In a small bowl whisk together milk and the 1/4 cup lemon curd until nearly smooth. Set aside.

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  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat on medium to high speed for 1 minute. Add egg yolks and vanilla; beat until combined. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

  • Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

  • Bake for 15 minutes or until golden and tops spring back when lightly touched.

  • Meanwhile, place the 2 tablespoons lemon curd in a heavy resealable plastic bag. Snip a small piece from one corner; set aside. Wash beaters thoroughly. For meringue, in a clean large mixing bowl combine egg whites and cream of tartar. Beat with the mixer on medium speed until soft peaks form (tips curl). Gradually add the 2/3 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

  • Remove cupcakes from oven. Pipe a small amount of the 2 tablespoons lemon curd onto the center of each cupcake. Pipe* or spoon meringue onto tops of cupcakes.

  • Bake for 7 minutes more or until meringue is lightly browned. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool for 30 to 45 minutes before serving or cover loosely and chill in the refrigerator for up to 4 hours. Dust with powdered sugar before serving. Makes 15 (2-1/2 -inch) cupcakes.

*Test Kitchen Tip:

If piping meringue, use a clean disposable pastry bag fitted with a clean star or round tip or a heavy resealable plastic bag with a small piece snipped from one corner. (Do not use a reusable pastry bag that has been used for icing.)

Nutrition Facts

229 calories; fat 8g; cholesterol 80mg; saturated fat 5g; carbohydrates 36g; mono fat 2g; insoluble fiber 1g; sugars 26g; protein 3g; vitamin a 243IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.2mcg; sodium 148mg; potassium 59mg; calcium 60.6mg; iron 0.9mg.
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