Popcorn Cupcakes Recipe From Scratch – Lemon Meringue Cupcakes

Step 1

Preheat oven to 350°F.Combine milk and vanilla in a measuring cup. Set aside.In the bowl of a mixer, combine flour, sugar, baking powder, and salt. Add butter and mix until combined. Add eggs, one at time, then add milk mixture.Scoop batter into a paper-lined muffin pan and bake for 15 minutes, until cupcakes are set but not yet golden.Meanwhile, prepare the filling. Whisk together sugar, salt, lemon juice, lemon zest, and egg until light and fluffy.Using a knife, poke a slot in the top of the cupcake and insert 2-3 teaspoons lemon filling, letting some spill out to glaze the top. Return to oven and bake an additional 10 minutes, until filling is set and top of cupcakes are golden. Let cool.Add zest or extract to prepared frosting. Pipe frosting high in the center of the cupcake (it’s best to use a jumbo piping tip). Press Candy Popcorn into the frosting. Drizzle with additional caramel (this will keep the popcorn in place).

Step 2

Combine sugar and water in a small saucepan. Bring to a boil and boil for 4 minutes.Meanwhile, combine egg whites, cream of tartar, and salt in the bowl of an electric mixer. Beat until soft peaks form.With the mixer on high speed, very slowly pour hot sugar liquid into meringue. After you finish pouring in the sugar, beat meringue for 7 minutes. Use frosting to top Lemon Meringue Cupcakes.