Lemon Meringue Cupcakes

"My Lemon meringue cupcakes feature a moist semi homemade lemon cupcake topped with tart lemon curd and a perfect marshmallow meringue. This tastes like lemon meringue pie in cupcake form! Why Our Recipe Is the Best: A Sprinkle of Food Science We Doctor Our Cake Mix: We use butter instead of oil for a rich flavor, milk instead of water for moisture, and an extra egg yolk for richness. We Make a Swiss Style Meringue: This marshmallow like meringue is more stable, ensures the sugar is fully dissolved, and fully food safe since its cooked to 165. We Add a Pop of Tartness: Lemon zest in the cupcakes and a tart lemon curd ensure this dessert has a good balance of flavors."

Cooking MethodOven