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tangy lime meringue cupcake

Lime Meringue Cupcakes

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Prep Time 25 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 17 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 3 medium mixing bowls
  • 1 Small saucepan
  • 1 handheld or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 fine grater or microplane
  • 1 Citrus juicer
  • 1 Set of measuring cups
  • 1 set of measuring spoons
  • 1 piping bag with round or star tip
  • 1 Cooling rack
  • 1 toothpick

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
  • 2 tablespoons lime zest finely grated
  • 1/4 cup fresh lime juice
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar for lime syrup
  • 1/4 cup fresh lime juice for lime syrup
  • 3 large egg whites for meringue; room temperature
  • 3/4 cup granulated sugar for meringue
  • 1/4 teaspoon cream of tartar for meringue
  • 1 teaspoon vanilla extract for meringue

Instructions
 

  • Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
  • In a mixing bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
  • In a separate bowl beat the softened butter and 1 cup granulated sugar with a mixer until light and fluffy.
  • Beat in the eggs one at a time, then mix in the vanilla extract, lime zest, and 1/4 cup lime juice.
  • In a small bowl combine the milk and sour cream until smooth.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with dry ingredients and mixing just until combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cupcakes bake, combine 1/2 cup sugar and 1/4 cup lime juice in a small saucepan and heat over low until the sugar dissolves, then let cool.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a cooling rack.
  • While still slightly warm, poke a few small holes in each cupcake with a toothpick and spoon a little lime syrup over each one, then let cool completely.
  • For the meringue, place the egg whites and cream of tartar in a clean mixing bowl.
  • Beat the egg whites on medium speed until soft peaks form.
  • Gradually add 3/4 cup sugar, a tablespoon at a time, while beating, then increase to high speed and beat until stiff, glossy peaks form.
  • Beat in 1 teaspoon vanilla extract just until combined.
  • Transfer the meringue to a piping bag fitted with a tip of your choice.
  • Pipe a tall swirl of meringue onto each cooled cupcake.
  • Lightly toast the meringue with a kitchen torch until golden in spots, or briefly place the cupcakes under a hot broiler watching very closely.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes rise evenly; avoid overmixing once the flour is added to keep the crumb tender; if you do not have a torch, broil the cupcakes on the upper rack for a minute or less, rotating the pan as needed and watching constantly to prevent burning; use a clean, grease-free bowl for the meringue so the whites whip properly, and pipe the meringue just before toasting and serving for the most stable, glossy finish.
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