Lemon Poppy Seed Meringue Cupcakes

These Lemon Poppy Seed Meringue Cupcakes are like little bursts of sunshine in dessert form. I love how the soft, lemon-scented cupcakes are speckled with poppy seeds for a subtle crunch, then filled with silky homemade lemon curd for a tangy surprise. The crowning touch is a cloud of fluffy meringue, lightly toasted for that irresistible golden finish. They’re fresh, light, and indulgent all at once—perfect for spring gatherings, Easter celebrations, or just treating myself to something special.

Why You’ll Love This Recipe

I enjoy these cupcakes because they bring together three textures in one bite—soft cake, creamy curd, and airy meringue. The poppy seeds give a delightful crunch that contrasts with the smooth lemon curd. Making the meringue topping is fun and adds a show-stopping touch when toasted. They’re also a great make-ahead dessert, since I can prepare the curd and cupcakes in advance, then finish with meringue just before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Curd

• Egg yolks

• Sugar

• Lemon zest

• Fresh lemon juice

• Unsalted butter

For the Lemon Poppy Seed Cupcake Batter

• All-purpose flour

• Baking powder

• Poppy seeds

• Salt

• Sugar

• Lemon zest

• Eggs

• Vegetable oil

• Vanilla extract

• Lemon juice

• Buttermilk

For the Meringue Topping

• Egg whites

• Salt

• Sugar

• Lemon juice

• Vanilla extract

Directions

1. Make the lemon curd
   I whisk egg yolks, sugar, lemon zest, and juice over simmering water until thickened, about 8–10 minutes. Off the heat, I stir in butter until smooth, then chill the curd until needed.

2. Prepare the cupcakes
   I preheat the oven to 375°F (190°C) and line a muffin pan with paper liners. I whisk together flour, baking powder, poppy seeds, and salt. In another bowl, I rub sugar and lemon zest together, then mix in eggs, lemon juice, vanilla, and oil. I add the dry ingredients alternately with buttermilk, mixing gently. I divide the batter among the cups and bake for 20–25 minutes until golden.

3. Make the meringue
   Over simmering water, I whisk egg whites, sugar, and salt until the sugar dissolves. Then I beat the mixture until stiff, glossy peaks form, adding lemon juice and vanilla at the end.

4. Assemble
   Once cupcakes are cool, I cut a small hole in the center of each and fill it with lemon curd. I pipe meringue on top, then toast it with a kitchen torch until golden.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Variations

• Swap lemon curd for lime or passionfruit curd for a tropical twist.

• Add a touch of almond extract to the cupcake batter for a different flavor profile.

• Top with candied lemon slices or edible flowers for decoration.

• Make mini versions for bite-sized treats at parties.

storage/reheating

I store these cupcakes in an airtight container in the fridge for up to 2 days. The meringue is best fresh, but if I need to store them longer, I keep the cupcakes and curd separate and assemble right before serving. I don’t reheat them since the meringue topping can collapse.

FAQs

Can I make the lemon curd ahead of time?

Yes, I often make it up to 3 days ahead and keep it refrigerated in a sealed jar.

Do I need a kitchen torch for the meringue?

While a torch gives the best control, I can also place the cupcakes under a broiler for a few seconds—just watch closely.

Can I freeze these cupcakes?

I can freeze the cupcakes without the curd and meringue, then thaw and assemble when needed.

What if I don’t have buttermilk?

I mix ½ cup milk with ½ tablespoon lemon juice or vinegar, let it sit for 5 minutes, and use it as a substitute.

How do I get the meringue to hold its shape?

I make sure the bowl and beaters are clean and grease-free, and I whip until stiff peaks form before piping.

Conclusion

These Lemon Poppy Seed Meringue Cupcakes are the perfect blend of tangy, sweet, and light. I love how each bite delivers a mix of textures and flavors—from the moist poppy seed cake to the silky lemon curd and airy toasted meringue. They’re elegant enough for a special event but easy enough to make for a weekend treat. Every time I bake them, they brighten my day—and I think they’ll do the same for you.

Print