Too Much Lemon Lemon Meringue Cupcakes
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
40
Spice
56
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3.5 tbsps
Butter (softened)3.25 tbsps
Sugar (superfine)2 large
Egg1 cup
All-Purpose Flour3 tsp
Baking Powder1 cup
Lemon Juice2 tbsps
Sour Cream2 tsps
Lemon Zest (finely grated)1 cup
Lemon Curd (divided)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease 8 muffin cups or line with paper liners
3
Combine butter and sugar together in a large bowl; beat until creamy
4
Add eggs; beat until smooth
5
Mix flour, baking powder, and salt together in a bowl
6
Beat gradually into the butter mixture
7
Mix lemon juice, sour cream, and lemon zest into the batter
8
Divide batter among prepared muffin cups, filling each almost full
9
Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes
10
Cool in the pan, about 30 minutes
11
Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie