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
Scale
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.
