Lemon Meringue Cupcakes

With these amazing cupcakes you get the best of both worlds, a cupcake and lemon meringue pie. With my fluffy, moist vanilla cupcakes filled with homemade lemon curd in the middle and the best meringue frosting! This is the best summer/spring cupcake. If you love lemons, this recipe is for you. Recipes from lifeloveandsugar.com. Let’s get baking!

VANILLA CUPCAKES INGREDIENTS:

• 1 1/4 cups All- Purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 3/4 cup sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1/2 cup buttermilk (room temperature)
  

LEMON CURD INGREDIENTS:

• 6 tablespoon fresh lemon juice
• 1 tablespoon finely grated lemon zest
• ½ cup granulated sugar
• 6 large egg yolks
• 4 tbsp unsalted butter (cubed)

MERINGUE FROSTING INGREDIENTS:

• 1 cup granulated sugar
• 1/2 teaspoon cream of tarter
• 1 tsp vanilla extract
• 4 large egg whites (room temperature)

FOR THE CUPCAKES:

DIRECTIONS FOR CUPCAKES:

1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set flour mixture aside.
3. In a bowl of an electric mixer, beat butter and sugar until thick and fluffy. Scrape down the bowl as needed.
4. Add in eggs one at a time, beating well. Beat the vanilla. 
5. Add the flour mixture in thirds alternating with the buttermilk. Again scraping down the bowl as needed. Beat well until just combined. Careful not to over-mix.
6. Divide the batter evenly in a muffin or cupcake pan, Bake for 20-23 minutes or until a toothpick inserted comes out clean. Let cool for at least an hour.