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Lemon Poppy Seed Meringue Cupcakes

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These Lemon Poppy Seed Meringue Cupcakes feature a moist lemon-scented cake with crunchy poppy seeds, a tangy homemade lemon curd filling, and a fluffy, toasted meringue topping. Perfect for spring parties, Easter, or any celebration, they balance bright citrus flavor with creamy, elegant texture.

Ingredients

  • For the Lemon Curd:
  • 4 egg yolks
  • ½ cup sugar
  • 1 tbsp lemon zest
  • ½ cup fresh lemon juice
  • 4 tbsp unsalted butter, cubed
  • For the Lemon Poppy Seed Cupcake Batter:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tbsp poppy seeds
  • ¼ tsp salt
  • 1 cup sugar
  • 1 tbsp lemon zest
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • ½ cup buttermilk
  • For the Meringue Topping:
  • 4 egg whites
  • Pinch of salt
  • 1 cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Make the lemon curd: In a heatproof bowl over simmering water, whisk egg yolks, sugar, lemon zest, and lemon juice until thickened (8–10 minutes). Remove from heat, stir in butter until smooth, and chill.
  2. Prepare the cupcakes: Preheat oven to 375°F (190°C). Line a muffin pan with paper liners. Whisk flour, baking powder, poppy seeds, and salt in one bowl. In another bowl, rub sugar and lemon zest together. Whisk in eggs, lemon juice, vanilla, and oil. Add dry ingredients alternately with buttermilk, mixing gently. Divide batter into liners. Bake 20–25 minutes until golden; cool completely.
  3. Make the meringue: In a heatproof bowl over simmering water, whisk egg whites, sugar, and salt until sugar dissolves. Transfer to mixer and beat to stiff, glossy peaks, adding lemon juice and vanilla at the end.
  4. Assemble: Cut a small hole in each cupcake and fill with lemon curd. Pipe meringue on top. Toast with kitchen torch until golden.

Notes

  • Swap lemon curd for lime or passionfruit curd for variation.
  • Add almond extract to cupcake batter for a twist.
  • Decorate with candied lemon slices or edible flowers.
  • Make mini cupcakes for parties.
  • Store assembled cupcakes in fridge for up to 2 days; best enjoyed fresh.

Nutrition

Find it online: https://recipesbyliza.com/lemon-poppy-seed-meringue-cupcakes/