Lime Meringue Cupcakes

lime-meringue-cupcakes
Photo by Hector Manuel Sanchez
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  • Makes 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 65 mg
    • Sodium 180 mg
    • Protein 4 g
    • Carbohydrate 42 g
    • Sugar 30 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 58 mg

Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and the salt in a medium bowl. Add the butter, sugar, and lime zest to a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture. Stir the dry mixture into the wet mixture.

Divide the batter between the liners. Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.

Prepare the meringue frosting: Whisk the sugar and egg whites in the bowl of a stand mixer or a large bowl. Set the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Continue whisking until the sugar is completely dissolved and the mixture is warm. Remove the bowl from the heat and using the stand mixer or a hand mixer, beat the mixture until it forms stiff, glossy peaks and has cooled to almost room temperature, about 5 minutes. Top the cupcakes with the meringue frosting. If desired, set the cupcakes on a baking sheet and bake in a 500°F oven until the tops and slightly golden and toasted, 2-3 minutes.

Ingredients

  1. Check Cupcakes:
  2. Check cups all-purpose flour
  3. Check teaspoons baking powder
  4. Check ½ teaspoon kosher salt
  5. Check ½ cup (1 stick) unsalted butter, room temperature
  6. Check 1 cup sugar
  7. Check 1 tablespoon lime zest
  8. Check 1 large egg plus 2 large egg yolks, room temperature
  9. Check 1 teaspoon pure vanilla extract
  10. Check ½ cup buttermilk
  11. Check Frosting:
  12. Check ¾ cup sugar
  13. Check 3 large egg whites
  14. Check ½ teaspoon vanilla extract

Directions

  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and the salt in a medium bowl. Add the butter, sugar, and lime zest to a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture. Stir the dry mixture into the wet mixture.
  2. Divide the batter between the liners. Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.
  3. Prepare the meringue frosting: Whisk the sugar and egg whites in the bowl of a stand mixer or a large bowl. Set the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Continue whisking until the sugar is completely dissolved and the mixture is warm. Remove the bowl from the heat and using the stand mixer or a hand mixer, beat the mixture until it forms stiff, glossy peaks and has cooled to almost room temperature, about 5 minutes. Top the cupcakes with the meringue frosting. If desired, set the cupcakes on a baking sheet and bake in a 500°F oven until the tops and slightly golden and toasted, 2-3 minutes.