Lemon Poppy Seed Meringue Cupcake

There’s something about lemon desserts that always feels like the sun on your plate. These lemon poppy seed meringue cupcakes are one of the snacks that bring happiness instantly – light, eager, and the right amount of dul.

The base is a soft lemon poppy seed cupcake with small black seeds spotted with small black seeds that add a nice crunch. But the real magic happens inside. Each cupcake is homemade lemon curd, silky tangy, and perfectly balanced sweetness. And my favorite part: toasted meringue topping.

I love swirling fluffy meringues with each cupcake and watching it turn golden under the flames of the kitchen torch. There is something very satisfying in that moment. Caramel Peak adds texture to the airy softness below.

These cupcakes are perfect for spring gatherings, Easter brunch, or afternoon snacks with tea. They taste like sunlight and honestly, we can all use it more!

How to make lemon poppy seed meringue cupcakes

Start by preparing the lemon curd. In a hot bowl, whisk together the egg yolk, sugar, lemon zest and lemon juice. Place a bowl on a pot of simmering water, cook over medium heat, and stir until the mixture is thickened, about 8-10 minutes. Remove from heat, gradually add butter and whisk until completely melted and smooth. Cool until needed and refrigerate.

Next, prepare the lemon poppy seed cake batter. Preheat the oven to 375°F (190°C) and arrange the paper liner in a 12 cup muffin pan. In a medium bowl, whisk together the flour, baking powder, poppy seeds and salt.

In a large bowl, mix with sugar and lemon zest until it smells pale yellow. Add the eggs, add lemon juice and vanilla extract, and mix. Gradually mix the oil. Alternate with buttermilk, take in the flour mixture, taking care not to overmix.

Split the batter evenly into muffin cups and bake for 20-25 minutes. Let the cupcakes cool on a wire rack.

To make the meringue, place egg whites, salt and sugar in a fireproof bowl on a pot of water to boil. Beat until the sugar is dissolved, about 5 minutes. Remove from the heat, tap with a mixer, and gradually increase the speed. Until the mixture forms a hard, shiny peak and cools for about 5-7 minutes. Fold the vanilla extract and lemon juice.

How to assemble a cupcake

Use a knife to drill a hole in the center of each cupcake. Fill each cupcake with 2 teaspoons of lemon curd.

Transfer the meringue to a piping bag with your favorite tips. Pipe or spread the meringue over the cupcakes and lightly toast with a kitchen torch to keep the flames away from the cupcake liner. Serve immediately or store in an airtight container in the fridge.

Try these amazing lemon poppy seed meringue cupcakes. If so, let me know in the comments. I’d love to hear what they’ll do for you! Don’t forget to share your photos on Instagram. enjoy!

You might want to try other lemon desserts

This lemon bunt cake with lemon glaze is a soft, buttery lemon bunt cake that explodes with citrus flavor and drizzles in the sweet tart lemon glaze.

One of my favorite lemon desserts is the lemon poppy seed cake with lemon curd and white chocolate. This elegant lemon poppy seed cake consists of a mousse-like textured white chocolate, a filling of poppy seeds and cream cheese, and a lemon and poppy seed sponge cake with homemade lemon curd inserts and toppings.

This lemon meringue tart is filled with crunchy, buttery tart shells filled with charming lemon curds and topped with toasted meringue.

For more information about lemon desserts, check out our complete collection of lemon recipes.

You might like it too:
Lemon Flower Tart
Key Lime Pie
Lemon Pound Cake
Don’t bake berry lemon yogurt mousse cake
Lemon bar
Walnut lemon bar
Strawberry Poppy Seed Layer Cake
Easy lemon ricotta cake

Lemon Poppy Seed Meringue Cupcake

These lemon poppy seed meringue cupcakes are one of the snacks that bring happiness instantly – light, eager, and the right amount of dul. The base is a soft lemon poppy seed cupcake with small black seeds spotted with small black seeds that add a nice crunch. Each cupcake is homemade lemon curd, silky tangy, and perfectly balanced sweetness. And each cupcake is topped with an attractive toasted meringue.

Serving 12 Cupcakes

Preparation time 30 Min Min

Cooking time twenty five Min Min

Total time 55 Min Min

material

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Lemon curd

2 egg yolk1/2 cup (100g) Sugar1 TBSP (10g) Approximately 2 lemons from lemons1/3 cup (80ml) Fresh lemon juice 2 TBSP (30g) Unsalted butter Cut into small pieces

Lemon Poppy Seed Cupcake Batter

1¾ cup (220g) All-purpose flour2 Small spoons (8G) Baking powder2 TBSP (20g) Poppy seeds1/4 Small spoons (1g) Salt2/3 cup (135g) Sugar1 TBSP (10g) Approximately 2 lemons from lemons2 Big egg1/2 cup (110ml) vegetable oil1 Small spoons (5G) Vanilla extract1 TBSP (15ml) Lemon juice1/2 cup (120g) Buttermilk

For meringue topping

4 Egg whites (approx. 120-130g)1/4 Small spoons (1g) Salt1 cup (200g) Sugar1 Small spoons (5ml) Lemon juice1 Small spoons (5G) Vanilla extract

Instructions

Prepare lemon poppy seed cake batter.

nutrition

Serving: 1 Cupcakescalorie: 357kcalcarbohydrates: 52.7gprotein: 7.7gfat: 13.7gSaturated fat: 2.6gcholesterol: 71mgsodium: 138mgpotassium: 195mgfiber: 0.8gsugar: 38.3gcalcium: 81mgiron: 1mg