Lemon Meringue Cupcakes

Name: Lemon Meringue Cupcakes
Cuisine: American
Ingredients: 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; For the Filling; 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; For the cupcakes; For the frosting