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1
Preheat the oven to 350 degrees F. Line 56 mini cupcake cups from 3 (24-cup) mini cupcake or muffin pans or 18 regular-size cupcake or muffin cups from 2 (12-cup) regular-size cupcake or muffin pans with paper cupcake liners.
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2
In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
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3
In a second bowl, mix the eggs, buttermilk, and oil.
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4
Add the dry ingredients to the wet ingredients.
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5
Once the ingredients are mixed, add the lemon zest and lemon juice, and blend until combined.
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6
Bake the cupcakes until golden brown and the centers spring back when lightly pressed, 16 to 18 minutes for minis or 22 to 24 minutes for the regular-size cupcakes.
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7
Cool the cupcakes in the pans for 5 minutes and then transfer to a wire rack to cool completely.
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8
Increase the oven temperature to 450 degrees F. Transfer the kiwi cream to a pastry bag fitted with a small round tip and fill each cupcake with some of the cream.
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9
Transfer the meringue mixture to a separate pastry bag fitted with a large round tip and pipe the meringue on top of each cupcake.
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10
Place the cupcakes on baking sheets and bake until lightly browned and cooked through, about 3 to 4 minutes.
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11
In a medium saucepan, melt the butter over medium heat.
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12
Add the sugar, eggs, and kiwi mixture.
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13
Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes.
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14
Set the pan over a large bowl of ice and continue to stir until the mixture has cooled slightly.
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15
Strain the mixture into a clean bowl and refrigerate until thickened and well chilled.
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16
Meringue Frosting:
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17
In the bowl of an electric stand mixer, combine the egg whites and sugar and whip until the mixture is firm and glossy.
