Lemon Meringue Cupcakes

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2 1/4 cups cake flour (I used Swan’s Down brand)

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 1/4 cups buttermilk, room temperature

4 large egg whites, room temperature

1 1/2 cups sugar

lemon zest from two lemons (finely grated)

1 stick (8 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 cup lemon curd

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites, room temperature

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