What’s better than lemon meringue pie? These Lemon Meringue Cupcakes!!!
Seriously, it’s hard to beat these. The cake is so deliciously moist and bright with lemon flavor, I could happily devour it on it’s own! Although, the lemon curd filling and meringue topping really takes the cupcakes to a whole new level. The curd is warm, creamy and full of lemony flavor. The meringue is made from aquafaba (liquid from chickpeas), making it easy, cheap, vegan and super unique!
Lemon Meringue Cupcakes (V/GF)
These lemon cupcakes are filled with lemon curd and topped with fresh meringue. They're deliciously moist, bright with lemony flavor and beat lemon meringue pie any day!
Meringue Ingredients:
• Aquafaba (liquid) from one 15oz can of chickpeas, chilled
• 1/2 tsp cream of tartar
• 6 tbsp pure maple syrup
• 2 tsp vanilla extract
Lemon Curd Ingredients:
• 1 1/2 cups lemon juice
• 1 cup + 1 tbsp pure maple syrup
• 1/2 cup plus 1-1/2 teaspoon of cornstarch
• 3 tbsp lemon zest
Cupcake Ingredients:
• 3/4 cup gluten free all-purpose flour
• 3/4 cup almond flour
• 1 tbsp lemon zest, finely grated
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil, at room temperature
• 1 cup coconut sugar
• 6 tbsp aquafaba
• 1 tsp vanilla extract
• 1/2 cup almond milk
Instructions:
1. Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, mix together both of the flours, lemon zest, baking powder, and salt, set aside.
3. Using an electric mixer, beat the coconut oil and coconut sugar on medium-high for 2 to 3 minutes. Beat in the aquafaba, one tablespoon at a time, then the vanilla, scraping down the sides of the bowl as needed.
4. Reduce mixer speed to low and add the flour mixture in 3 additions and the almond milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined.
5. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to cooling rack to cool completely before filling with curd and frosting with the meringue.
6. While the cupcakes are baking and cooking, make the lemon curd and the meringue.
7. Start by adding all of the lemon curd ingredients to a medium size pot. Add to medium-low heat and stir until fully incorporated. Let mixture cook down for about 15 minutes to allow it to thicken. Stir often to avoid burning! After 15 minutes, remove from heat and set aside to cool.
8. While the curd is cooking, you can make the meringue! Simply add the aquafaba and cream of tartar to a large mixing bowl and beat with an electric mixer on the highest setting. Beat for 10-15 minutes, until soft peaks have formed and the mixture has become very light and fluffy (it should expand to more than quadruple in size and should look like shaving cream).
9. Turn the speed down to medium-high and start adding the maple syrup one tablespoon at a time. Once all of the syrup has been added, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form and hold their shape, about 10 minutes. You should be able to hold the mixing bowl upside down and have everything stay in place.
10. Stop the mixer and pour in the vanilla. Beat for another 10-15 seconds until incorporated.
11. Now the fun part, core the cooled lemon cupcakes with either a small knife or the bottom of a frosting tip. Add lemon curd to the middle of the cupcakes and then top each cupcake off with the fresh meringue. Serve immediately and enjoy! Store leftovers in an airtight container at room temperature. However, the meringue will deflate over time so they are best fresh (presentation wise)!
