Vanilla Cupcakes with Lemon Marshmallow Frosting
These vanilla cupcakes with lemon marshmallow frosting taste just like lemon meringue pie and are the ultimate Spring or Easter cupcake. Easy to make and full of bright flavours.
Ingredients
Vanilla Cupcakes
- 1 1/3 cup (160g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (90g) canola oil (or other neutral oil)
- 1/2 cup (115g) whole milk
- 1/4 cup (60g) sour cream
- 1 tbsp vanilla extract
Lemon Marshmallow Frosting
- 3/4 cup (150g) granulated sugar
- 2 tbsp water
- 2 tbsp lemon juice (fresh if possible)
- 2 large egg whites (not from a carton)
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
For the Cupcakes
- Line or spray 12 muffin tins. Preheat your oven to 350℉.
- In a small mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a large mixing bowl, add the eggs and sugar. Whisk for about 30 seconds, until well combined. Add in the oil, milk, sour cream and vanilla extract and whisk for an additional 30 seconds.
- Add the dry mixture into the wet and whisk until just combined. Fill each muffin tin 2/3 full and bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for a couple minutes in the tray and then transfer to a wire rack to completely cool.
For the Marshmallow Frosting
- While the cupcakes cool, start making your frosting. Add the granulated sugar, water and lemon juice to a small saucepan. Give it a gentle stir so all the sugar is in the liquid. Heat on the stove over medium-low heat until the mixture reaches 240℉ on a thermometer. (Make sure you're not touching the thermometer off the bottom of the pot when checking the temperature as this will effect the accuracy) Don't stir, just let it heat up.
- While the sugar mixture heats up, add the egg whites, salt and cream of tartar to a clean, grease free bowl of a stand mixer. (*see notes) Whisk on medium-high speed until soft peaks form. At this stage the egg whites will just barely hold their shape. Stop whisking at this point until the sugar comes to temperature.
- Once the sugar syrup reaches 240℉, carefully slowly pour it into the egg whites while whisking at low speed. Once all the syrup is in, add your vanilla extract and whisk the meringue at medium-high speed until it becomes fluffy and glossy, about 2-4 minutes. It should about double in size.
- Once the frosting has cooled to room temperature, add it to a piping bag with a piping tip. I used a 1M tip in the pictures. Pipe the frosting on the cupcakes, once they're fully cooled, in a swirl pattern or however you like.
- If you want to toast the frosting, gently run a blowtorch back and forth over the frosting on each cupcake. Be careful though, this is just like roasting a marshmallow so it can catch fire if you hold it in one place too long.
- Serve immediately or same day for best taste and texture and store any leftovers in an airtight container for up to 24 hours.
Notes
*If there’s any fat in your bowl or on your tools, the egg whites won’t whip up. To prevent this, wipe down everything with white vinegar, rinse and fully dry.
Tried this recipe?Let us know how it was!