If you adore the bright, tangy burst of citrus paired with a fluffy, sweet finish, then you are going to fall head over heels for this Lemon Meringue Cupcakes Recipe. These cupcakes perfectly capture the essence of a classic lemon meringue pie but in a fun, portable cupcake form that makes sharing with friends or family an absolute joy. Imagine soft lemon-infused cake bases topped with a cloud-like meringue, toasted to golden perfection, plus a surprise burst of luscious lemon curd in every bite. This recipe is your ultimate go-to for celebrations or everyday treats that feel special.
Ingredients You’ll Need
The magic behind these Lemon Meringue Cupcakes lies in their simple, yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the perfect balance of moist texture, vibrant flavor, and that glossy, fluffy meringue crown we’ve all been dreaming of.
- 1 box Lemon Cake mix: Provides a deliciously tangy and moist lemon cake base with minimal fuss.
- 1 cup water: Hydrates the cake batter for the perfect consistency and softness.
- 1/3 cup unsalted butter, softened: Adds richness and helps create tender crumbs.
- 3 large eggs: Essential for structure, moisture, and richness.
- 1 cup sugar: Sweetens both the cake and the meringue for balance.
- 4 large egg whites: Whipped to form the light and airy meringue topping.
- ¼ teaspoon kosher salt: Enhances all the flavors, especially the brightness of the lemon.
- ¼ teaspoon cream of tartar: Stabilizes the meringue so it holds those beautiful peaks.
- 1 teaspoon pure vanilla extract: Adds depth and warmth to the meringue flavor.
- 1 large disposable piping bag: Makes piping the meringue onto cupcakes neat and easy.
- 10 oz lemon curd: The star filling with intense lemon flavor and creamy texture.
How to Make Lemon Meringue Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350 degrees Fahrenheit. Line your cupcake pans with cupcake liners to ensure easy removal and clean-up. This step sets the stage for those perfectly shaped lemon cupcakes you’ll soon be proud of.
Step 2: Mix the Cake Batter
Using a hand mixer or stand mixer, combine the lemon cake mix, water, softened butter, and 3 large eggs. Beat the ingredients together just until smooth and fully combined—overmixing can make the cake dense, so keep it light and airy for that ideal texture.
Step 3: Fill the Cupcake Liners
Scoop approximately three-quarters of the batter into each cupcake liner. This fills them just right, giving the cupcakes enough room to rise evenly without spilling over the edges.
Step 4: Bake Your Cupcakes
Place the cupcake pan in your preheated oven and bake for about 19 minutes, or until the cupcakes turn a light golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen will already have you excited for the next steps!
Step 5: Cool Completely
Remove the cupcakes from the oven and let them cool completely on a wire rack. This is crucial because the lemon curd filling and meringue topping need the cupcakes to be cool so they don’t melt or slide off.
Step 6: Fill the Cupcakes with Lemon Curd
Once cooled, use a small knife or cupcake corer to hollow out a center from each cupcake. Fill these little wells generously with the luscious lemon curd, giving each bite that delightful burst of lemony goodness.
Step 7: Pipe and Toast the Meringue
In a clean bowl, beat the 4 egg whites with the sugar, kosher salt, cream of tartar, and vanilla extract until stiff peaks form. Transfer the meringue into the piping bag and pipe beautiful swirls or peaks on top of each cupcake. If you have a kitchen torch, lightly toast the meringue until golden for that classic lemon meringue look and flavor. If not, a quick broil in the oven works, but watch carefully!
How to Serve Lemon Meringue Cupcakes Recipe
Garnishes
For a pretty, fresh touch, sprinkle a little finely grated lemon zest or a dusting of powdered sugar over the cupcake tops. A small mint leaf can also add a lovely pop of green and a hint of herbal freshness that complements the citrus beautifully.
Side Dishes
These cupcakes are a perfect sweet finish after a light meal. Pair them with a refreshing fruit salad or a simple, creamy vanilla bean ice cream for an extra indulgent treat. They work wonderfully with tea or a light sparkling wine for a special occasion.
Creative Ways to Present
Serve your Lemon Meringue Cupcakes on a tiered cake stand to elevate the presentation. You could also place each cupcake in a delicate paper doily cup to give a vintage, party-ready vibe. For a playful twist, create mini cupcake sampler boxes to share with friends and family.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The meringue topping is delicate, so keeping them chilled preserves the fluffy texture without sogginess.
Freezing
If you want to freeze these delightful cupcakes, remove the meringue topping first and freeze the cupcakes separately. The lemon curd-filled cupcakes freeze well for up to 2 months. Thaw fully before adding fresh meringue topping and serving.
Reheating
Since these cupcakes are best enjoyed chilled, reheating is not usually recommended. However, if you prefer them slightly warm, remove the meringue topping and warm the cupcake base briefly in the microwave for about 10-15 seconds. Then add fresh meringue if desired.
FAQs
Can I use homemade lemon cake instead of box mix for this Lemon Meringue Cupcakes Recipe?
Absolutely! A homemade lemon cake batter works wonderfully and gives you full control over the ingredients, though the box mix is an easy and reliable shortcut that still tastes fantastic.
Is it necessary to use cream of tartar when making the meringue?
While cream of tartar isn’t absolutely mandatory, it stabilizes the egg whites and helps the meringue maintain its fluffy peaks longer, especially important when piping and toasting the topping.
How do I prevent the meringue from weeping or becoming watery?
Make sure the sugar is fully dissolved in the egg whites and avoid overbeating. Also, adding cream of tartar helps stabilize the meringue. Serve the cupcakes relatively soon after topping for the best texture.
Can I make these cupcakes vegan or egg-free?
Egg whites are essential to classic meringue, so making these vegan is tricky without changing the recipe entirely. However, aquafaba (chickpea brine) can be used to make vegan meringue, though it might need some recipe experimentation.
Is it possible to make the lemon curd from scratch?
Definitely! Homemade lemon curd is simple and often tastes fresher. It typically includes fresh lemon juice, eggs, sugar, and butter cooked gently until thickened. Using homemade lemon curd will elevate your Lemon Meringue Cupcakes even further.
Final Thoughts
I hope you feel inspired to whip up this delicious Lemon Meringue Cupcakes Recipe soon. It’s a bright, fun twist on a timeless dessert that brings joy with every bite. Whether it’s a party, a picnic, or a cozy night in, these cupcakes are ready to be the star of your table. So gather your ingredients, let your mixer hum, and get ready to delight yourself and your loved ones with this fabulous treat!
Print
Lemon Meringue Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Total Time: 44 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Meringue Cupcakes are a delightful twist on the classic lemon meringue pie, featuring a moist lemon-flavored cake topped with a light and fluffy meringue. Perfect for spring and summer gatherings, they combine bright citrus flavors with a sweet, airy topping for a refreshing dessert.
Ingredients
For the Lemon Cake:
- 1 box Lemon Cake mix
- 1 cup water
- 1/3 cup unsalted butter, softened
- 3 large eggs
For the Meringue:
- 1 cup sugar
- 4 large egg whites
- 1/4 tsp kosher salt
- 1/4 tsp cream of tartar
- 1 tsp pure vanilla extract
Additional:
- 1 large disposable piping bag
- 10 oz lemon curd
- 24 cupcake liners
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a cupcake pan with 24 liners to ensure easy removal and even baking.
- Mix Cake Batter: Using a hand or stand mixer, combine the lemon cake mix, water, softened butter, and eggs. Beat until the batter is smooth and fully integrated, ensuring no lumps remain.
- Fill Cupcake Liners: Scoop about 3/4 of the batter into each cupcake liner, filling them to provide room for rising during baking.
- Bake Cupcakes: Place the pan in the oven and bake for 19 minutes or until the cupcakes turn a light golden brown and a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack, which is essential before adding the meringue topping.
- Prepare Meringue: In a clean mixing bowl, beat the egg whites with kosher salt and cream of tartar until soft peaks form. Gradually add sugar while beating, then incorporate vanilla extract. Continue to beat until stiff, glossy peaks develop.
- Assemble Cupcakes: Using the piping bag, swirl the lemon curd over the cooled cupcakes first, then pipe the prepared meringue on top. Optionally, you can lightly toast the meringue with a kitchen torch for extra texture and flavor.
Notes
- Ensure the cupcakes are completely cooled before adding meringue to prevent it from melting.
- If you don’t have a kitchen torch, you can briefly broil the meringue in the oven, watching carefully to avoid burning.
- Lemon curd can be homemade or store-bought, but fresh adds the best flavor.
- Use room temperature egg whites for better meringue volume.
- Cover leftover cupcakes and refrigerate; consume within 2 days for best freshness.
