Meringue-Topped Lemon-Poppy Seed Cupcakes

Meringue-Topped Lemon-Poppy Seed Cupcakes
Servings: 15 Prep 25 mins Bake 350°F 21 mins Broil About 1 min Chill 1 hr


  • 1 3/4 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2/3 cup milk
  • 1/2 cup jarred lemon curd
  • 4 pasteurized egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Make It


1. Heat oven to 350 degrees . Line fifteen 2 1/2-inch muffin cups with paper baking cups.

2. In a large bowl, whisk together flour, poppy seeds, baking powder and salt. Set aside. In a second large bowl, beat butter and sugar on medium-high for 2 minutes, until light and fluffy. Gradually add in eggs, one at a time, until just combined. Beat in extracts, lemon juice and zest. On low, beat in flour mixture, alternating with milk, until just combined.

3. Evenly spoon batter into prepared muffin cups, filling each about three-fourths full. Bake at 350 degrees for 20 to 21 minutes or until a wooden pick inserted in the center comes out clean. Remove to a wire rack and cool completely.

4. Fill cupcakes by placing lemon curd in a pastry bag fitted with a medium star piping tip. Press the end of the tip into each cupcake and gently press until top of cupcake starts to rise up a little.


5. Heat broiler. Place egg whites in a clean bowl and beat on medium-high until foamy. Beat in cream of tartar and gradually add in sugar. Beat until stiff peaks form. Frost each cupcake with meringue. Broil 6 inches from heat for about 45 seconds, until tops start to lightly brown.

6. Refrigerate for 1 hour before serving.

Nutrition Facts

Servings Per Recipe: 15; Amount Per Serving: cal. (kcal): 196, Fat, total (g): 8, chol. (mg): 45, sat. fat (g): 5, carb. (g): 30, fiber (g): , pro. (g): 4, sodium (mg): 118, Percent Daily Values are based on a 2,000 calorie diet.