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Lemon Meringue Cupcakes

These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.

  • yield: Makes 24

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • Lemon Curd
  • Seven-Minute Frosting

Directions

  1. Step 1

    Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

      In this step:

  2. Step 2

    With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

      In this step:

  3. Step 3

    Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

  4. Step 4

    To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

      In this step:

Source
Martha Stewart Cupcakes, May 2009

Reviews (26)

  • 8 Sep, 2013

    I used all whole wheat flour and I made the meringue with the egg whites and cream of tartar. I don't have a torch so I used the broiler. Love them!

  • 27 Aug, 2013

    This recipe is perfection, I have made these cupcakes about 15 times and never failed yet. I've had friends request these for their birthdays and my work Christmas Party last year.
    Thank You Martha !!
    These a scrumdidiliumptious :)

  • 20 May, 2012

    The kids and i followed your recipe and realised once it was in the oven we noticed that your recipe does not mention about the salt and baking powder. :( the cupcakes never rose :( Please fix the recipe so that others don't suffer the same fate as our family. thanks. From (dad, and the kids)

  • 30 Mar, 2012

    This is a wonderful recipe! I love the use of buttermilk; gives the cupcakes a wonderful tang. Pairs well with the lemon! I used Meyer lemons and the flavor of the lemon curd was outstanding. Everything turned out just like the recipe said. You have to follow it to a T, though. The frosting was perfect as well, but took a little bit longer than 7 minutes. Just follow the directions and they will turn out perfectly!

  • 30 Oct, 2011

    The cakes were great. Not too sweet. The meringue came out wonderful. I had a lot of trouble with the lemon curd and wound up using a jarred lemon curd. It still hasn't set and it's been a whole 24 hours.

  • 29 Aug, 2011

    wondering can you use egg whites.. instead of whole eggs? For people with high cholesterol

  • 25 Jul, 2011

    This recipe looks amazing!

  • 10 Jul, 2011

    It is fun to watch and not know the recipes delicious and I'm a big fan of your thank Martha

  • 6 Mar, 2011

    Made these cupcakes yesterday and my family and i LOVE them... Eventhough it took me nearly a whole day, it was definitely worth the hard work.... :D I must make them again!!!!

  • 6 Feb, 2011

    Just made this recipe and it is delicious!!!. We loved these cupcakes

  • 1 Jan, 2011

    I cant wait to make these for my dad...stay tuned...:)

  • 30 Nov, 2010

    I just did this cupcakes, in fact I did cakes from this recipe. They're soooo moist! the lemon curd is the perfect adittion to them!!! Wonderful recipe!
    If you don't want to add filling, I'll recommend adding more sugar...

  • 30 Jul, 2010

    these came out wonderful! the cupcakes are really light and delicious. if you frost them they shoudl be eaten the same day because the frosting will weep and teh bottom of the cupcakes will be soggy with sugar.

  • 27 May, 2010

    Hi, PoppyDee! Do you think these would be good for an outdoor wedding? I'm trying to gauge if the meringue frosting will last long enough. Thanks!!

  • 23 May, 2010

    I absolutely love this recipe! Another hit with the family, Martha!
    One thing I changed, was when my cupcakes were halfway cooked (around the 17 minute mark) I removed them from the oven, and spooned 2 tsp of lemon curd onto them, and piped on some Meringue, and they come out perfect!!
    Definitely something I recommend you guys try!!
    -Christy

  • 16 Jan, 2010

    link to recipe for buttermilk substitute
    http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

  • 25 Nov, 2009

    Hi! I?Ǭ

  • 23 Nov, 2009

    Do you have to serve these fresh and will the meringue topping last?
    Want to make them tonight for tomorrow so can I make the topping tonight?

  • 22 Nov, 2009

    These cupcakes were super fun to make! They were tasty, buttery, lemony and simply delicious!

  • 22 Jul, 2009

    Very cute and tasty. The batter is good. The lemon curd and meringue even make it better

  • 2 Jul, 2009

    Trader Joes sells a delicious lemon curd for 2.99

  • 10 Jun, 2009

    I made these for a birthday party and everyone was impressed! It tastes like lemon meringue pie, but in a cupcake! Delicious!

  • 8 Jun, 2009

    You can buy lemon curd already made in the grocery store. Will last a long time that way. Use it on crackers, toast, pancakes etc!

  • 24 May, 2009

    How long will the curd keep for if not using all at once? What is the best way to store it?

  • 23 May, 2009

    my curd took more like 15 mins but the end result was fantastic.

  • 21 May, 2009

    add the lemon juice to the buttermilk before adding to batter