Lemon Cupcakes with Swiss Meringue

Name: Lemon Cupcakes with Swiss Meringue
Cook time: 60 min
Total time: 60 min
Cuisine: American
Ingredients: all-purpose flour — 220 g; baking soda — 1/2 tsp; salt — 1/4 tsp; butter — 100 g; sugar — 130 g; eggs — 2 pcs; lemon medium size — 1 pcs; lemon zest — 1 tsp; lemon juice — 2 tbsp; Greek yogurt — 100 g; egg whites — 2 pcs; sugar — 120 g

60 minutes

Medium

Today I have a new cupcake recipe for you. As far as I'm concerned, these are the easiest ones on the whole blog - at least because of the frosting. There's a whole article on meringue in the Culinary Encyclopedia section. So if you feel like substituting Swiss meringue for Italian, you can follow the link and learn the nuances.

The cupcakes from this recipe are delicious on their own, so you can leave them without the frosting and serve them as muffins if you like. Or, alternatively, bake them as a loaf cake.

Baking American cuisine

To read:

Pastry Basics. Mastering the Meringue

13.03.2025

Ingredients for 12 cupcakes:

Batter

all-purpose flour
220 g
baking soda
1/2 tsp
salt
1/4 tsp
butter
100 g
sugar
130 g
eggs
2 pcs
lemon zest
1 tsp
lemon juice
2 tbsp
Greek yogurt
100 g

Meringue

egg whites
2 pcs
sugar
120 g

Recipe:

Sift flour with baking soda and salt.

Cream butter with sugar and lemon zest.

Add the eggs one at a time, beating well after each addition. Add half of the flour and mix until smooth. Add the yogurt and mix again. Add the remaining flour and mix again. Finally, add the lemon juice and mix.

Pour the batter into the muffin tins (if you don’t use paper liners, grease the tins with butter). Bake in a preheated oven at 180°C (355°F) for about 25 minutes, until the muffins are done. Let cool.

Make the meringue. In a bowl, beat the egg whites with the sugar. Place over a double boiler and bring to a temperature of 60°C (140 °F), stirring constantly.

Begin to whisk with a mixer. Whip until stiff peaks.

Transfer the meringue to an pastry bag with a star tip and pipe the meringue onto the cupcakes.

Bake in a preheated oven at 200°C (390°F) for about 5-7 minutes (the time may be longer depending on your oven). The meringue should be golden brown and crispy on the outside.

Allow the muffins to cool to room temperature before serving.

Enjoy!

This Lemon Cupcakes with Swiss Meringue recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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