Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Lemon Meringue Cupcakes 3.6 (394) These cute treats were inspired by one of Martha's signature desserts. Yield: 24 Jump to recipe Martha loves lemon desserts, so she created these fun cupcakes that are mini versions of one of her signature dishes, Mile-High Lemon Meringue Pie. The light cupcake batter is flavored with lemon juice and zest. Then, the cupcakes are topped with homemade lemon curd and finished with a lofty seven-minute frosting that’s just like meringue. Martha pipes the frosting in tall swirls for a dramatic look. The finishing touch is using a kitchen torch to lightly brown the topping. These delicate cupcakes should be eaten immediately—but we don’t think that will be a problem! 23 Lemon Desserts That Will Brighten Your Day, From Cakes to Cookies Directions Preheat oven, prep muffin pan, and whisk dry ingredients: Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Cream butter and sugar: With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time: 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 in batches, alternating with buttermilk: Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Divide batter and bake: 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. Cool: 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 an airtight container. Top with lemon curd: To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Pipe frosting: 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. Torch frosting to brown: 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. Other Fruit Cupcake Recipes to Try: Strawberry Shortcake Cupcakes Carrot Cake Cupakes With Cream Cheese Frosting Banana Cupcakes With Honey-Cinnamon Frosting Pull-Apart Vanilla-Wafer Cupcake Cake With Berries Passion Fruit-Filled Cupcakes Martha made this recipe on Martha Bakes episode 308.