Strawberry Rhubarb Meringue Cupcakes with Homemade Jam
These elegant cupcakes feature a tender vanilla base filled with tangy homemade strawberry-rhubarb jam and topped with billowy Swiss meringue. The cupcakes are hollowed out to create space for the jammy fruit filling, while the torched meringue adds a sophisticated finish. Perfect for spring entertaining or special occasions when you want to showcase seasonal fruit in a show-stopping dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ¾ teaspoons baking powder
- ¾ teaspoon fine sea salt
- ½ cup unsalted butter, at room temperature
- ½ cup sour cream or plain yogurt
- 1 large egg, at room temperature
- 3 large egg yolks, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 large long stalk rhubarb, finely diced
- 1 cup strawberries, finely chopped
- ½ cup light or dark brown sugar
- ½ teaspoon vanilla bean pastevanilla extract1:3
Use 1 1/2 teaspoons extract instead
- 3 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 1 ⅓ cups granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Heat the oven to 350°F and line a 12-cup muffin tin with cupcake liners
- 2
Mix flour, sugar, baking powder, and salt in mixer bowl with paddle attachment
- 3
Add butter by tablespoon and sour cream, mix on low speed to combine
- 4
Whisk egg, egg yolks, and vanilla together in measuring cup
- 5
Add egg mixture gradually to batter, mixing on low speed until combined
- 6
Scoop batter into prepared pan, filling each cavity three-quarters full
- 7
Bake until toothpick inserted in center comes out clean or with few moist crumbs
- 8
Cool cupcakes completely
- 9
Combine rhubarb, strawberries, brown sugar, and vanilla in medium pot
- 10
Cook over medium heat, stirring occasionally, until mixture becomes saucy
- 11
Reduce heat to low and continue cooking until fruit breaks down
- 12
Cool jam completely and transfer to pastry bag
- 13
Heat pot with 1 inch water to gentle simmer
- 14
Whisk egg whites, cream of tartar, and sugar in mixer bowl until combined
- 15
Place bowl over warm water and heat while whisking until mixture reaches 160°F
- 16
Transfer bowl to mixer and whip on high speed until stiff peaks form
- 17
Add vanilla and mix to combine, transfer to piping bag
- 18
Cut small circles from center of each cupcake using cookie cutter or knife
- 19
Fill holes with cooled jam, allowing excess to dome above surface
- 20
Pipe mounds of meringue on top of each cupcake
- 21
Toast with torch if desired
Tips
Use room temperature ingredients for the cupcake batter to ensure proper mixing and a tender crumb.
Cook the strawberry-rhubarb jam until it's thick enough to hold its shape when piped into the cupcakes.
Heat the meringue mixture to 160°F to pasteurize the egg whites and create a stable, glossy meringue.
Good to Know
Store covered at room temperature for 2-3 days. Best consumed day of assembly.
Cupcakes can be baked 1 day ahead. Jam can be made 2 days ahead and refrigerated.
Serve at room temperature. Best consumed within 4 hours of assembly.
Common Mistakes
Don't overfill cupcakes or they'll overflow during baking
Heat meringue to proper temperature to avoid food safety issues with raw eggs
Cool jam completely before filling or it will melt the cupcakes
Substitutions
FAQ
Can I make these without a torch?
Yes, you can skip torching the meringue or place under broiler for 30-60 seconds, watching carefully to prevent burning.
How long will the jam keep?
The strawberry-rhubarb jam will keep refrigerated for up to 1 week in an airtight container.
Can I freeze the cupcakes?
Freeze unfrosted cupcakes for up to 3 months. Thaw completely before filling and topping with meringue.