Lemon Meringue Cupcakes

INGREDIENTS

For the Cake

2 1/4 cups

cake flour (I used Swan’s Down brand)

1 tbsp

baking powder

1/2 tsp

kosher salt

1 1/4 cups

buttermilk, room temperature

large egg whites, room temperature

1 1/2 cups

sugar

lemon zest from two lemons (finely grated)

1 stick

unsalted butter, at room temperature

1 tsp

pure vanilla extract

For the Filling

1 cup

lemon curd

-Minute Frosting

1 1/2 cups

plus 2 tablespoons sugar

2/3 cup

water

2 tbsp

light corn syrup

large egg whites, room temperature