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These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form!
Lemon Meringue Cupcakes
I’ve been loving turning fun pie flavors into cupcakes! Between the Banana Cream Pie Cupcakes, Boston Cream Pie Cupcakes and now these Lemon Meringue Cupcakes, these are some super fun cupcakes! I always love the surprise filling too. It’s a whole other way to add more flavor and texture to make a cupcake that much more interesting.
For these cupcakes, the base starts with my new Moist Vanilla Cupcake. You guys have been loving those cupcakes and I love how moist and easy they are to put together. For this version of them I added some lemon zest. It adds a light lemon flavor to the cupcakes, but it isn’t overwhelming.
The bulk of the lemon flavor in these comes from the lemon curd. If you’d never made lemon curd before, you have to try it. Homemade lemon curd really is so much better than the store-bought versions. A stronger, more tart flavor. Love it!
How to Make These Lovely Lemon Cupcakes
It’s also not hard to make. Just combine everything in a double boiler (or mixer bowl set over a pot of simmering water, as I use) and cook until it reaches 160 degrees. I use an instant read thermometer to check the temperature, but you could also just use a spoon. Run it through the curd and see if it leaves a film on the back of the spoon. If it does, it should be good.
The curd will thicken up in the fridge and then be ready to add to the cupcakes. I like to press some clear wrap onto the top of the curd to keep it from developing a film on top as it cools.
Making the meringue is somewhat similar to the curd in that you also use a double boiler (or the same mixer bowl/pot set up). Once the egg whites reach the right temperature, it’s whipped on high speed until a fluffy meringue forms. If it seems intimidating, just think of it like whipped cream. 🙂 Aside from heating the egg whites, the whipping of them is just like whipped cream. Easy, peasy!
Putting everything together is mostly a breeze too. Cut the center out of the cupcake, fill it with lemon curd and then add the meringue frosting. Finishing them off is where it can get a little tricky. If you want to add the lemon slices, I suggest adding them first, then toasting the meringue. The slices are tough to get into the frosting after it’s been toasted.
To toast them, I used a kitchen torch. It’s easy to use, but you have to be careful with it. It can easily light the cupcake liners on fire. Several of mine did. They blow right out easily, but just keep your fingers safely out of the way.
These cupcakes were a hit! Light, super moist, and full of the best parts of lemon meringue pie – the lemon filling and the toasted meringue! They make a super cute presentation and are something a little fun and different to enjoy. I hope you enjoy them as much as we did!
Watch How To Make Them
More Lemon Desserts
- Lemon Poppyseed Cake
- No Bake Lemon Cheesecake
- Lemon Coconut Macaroons
- Lemon Meringue Cheesecake
- Creamy Lemon Tart
- Lemon Raspberry Layer Cake
- Berry Lemon Cheesecake Cookie Cups
- Mini Lemon Raspberry Cheesecakes
Lemon Meringue Cupcakes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form!
Ingredients
Lemon Cupcakes
- 1 1/4 cups (163g) all purpose flour
- 1 cup (207g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 large egg
- 1/2 cup (120ml) water
Lemon Curd
- 6 tbsp (90ml) fresh lemon juice
- 1 tbsp finely grated lemon zest
- ½ cup (104g) sugar
- 6 large egg yolks
- 4 tbsp (56g) unsalted butter
Meringue Frosting and Topping
- 1 cup (207g) sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 4 large egg whites, room temperature
- Lemon slices, optional
Instructions
Make the Lemon Cupcakes
- Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from the oven and allow to cool in the pan for 2 minutes, then remove to a cooling rack to finish cooling.
Make the Lemon Curd
- Place a saucepan of water over medium heat and bring it to a simmer.
- Place a metal mixing bowl (or the top of a double broiler over the simmering water and combine all the lemon curd ingredients. Heat while whisking constantly until mixture thickens and reaches 160°F (71°C), or coats the back of a spoon.
- Pour the lemon curd into a small bowl and cover with clear wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours.
Make the Meringue Frosting
- When you are ready to build the cupcakes, make the meringue frosting. Place a saucepan of water over medium heat and bring it to a simmer.
- Combine the sugar, cream of tartar, vanilla extract and egg whites in a large metal mixer bowl (or the top of a double broiler). Place it over the saucepan of simmering water.
- Whisk constantly until sugar is dissolved and egg whites are warm, to 160°F (71°C) on a thermometer, about 4-6 minutes. Remove from heat.
- Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
Assemble the Cupcakes
- Fill a piping bag fitted with a large round tip (I used Ateco tip 808) with meringue frosting. Set aside.
- Use a cupcake corer (or a knife) to cut a hole in the center of the cupcakes.
- Fill the center of the cupcakes with lemon curd.
- Pipe a swirl of meringue frosting on top of each cupcake.
- If desired, cut thin slices of lemon to finish off the cupcakes. Insert the lemon slices gently into the frosting, then toast the frosting lightly with a kitchen torch.
- Refrigerate cupcakes until ready to serve. Best if eaten within 2-3 days.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 290
- Sugar: 36.5 g
- Sodium: 113 mg
- Fat: 10.1 g
- Carbohydrates: 46.2 g
- Protein: 4.8 g
- Cholesterol: 102.4 mg
Enjoy!
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Hi! Is the batter meant to be runny?
It’s a very thin batter.
How do you recommend we torch the meringue? Can we use a broiler on low? Would appreciate help with that part. Thank you.
You can use a broiler on low. You can also use a hand held butane torch, which is what I like to use.
Love the recipe but having trouble with these getting sticky on the top. Do you have any suggestions?
I’m assuming (since I’m not there to see it) that the stickiness is just the moisture from the cupcakes that sets in on top when they are stored. That’s pretty normal and is really just moisture. If it’s something else, you might need to describe it to me a little more.
Love the recipe! I doubled it for 24 cupcakes! I wouldn’t double the meringue… Maybe 1.5. I also added candy lemon slices. My only feedback is the meringue is quite sweet. I would add less sugar next time. Thanks so much!!!
I’m so glad you enjoyed them!
I love the look of the recipe. What is the cake cutting tool called as I would love to make these as a 68 year old retire I’m just getting into cooking
Do you mean the cupcake corer? You can find one here.
Thank you very much from an old man ,love to watch you make sure beautiful cakes.
I’m glad you enjoy the recipes!
I’m getting ready to make these but I was wondering if I could substitute milk for almond milk since we have a kiddo with a dairy allergy.
That should be fine.
Can I keep leftover meringue for another batch of cupcakes another day? And if so how best to store it? Thank you 🙂
I think it would likely deflate, so I probably wouldn’t recommend it.
These look great. Can they be frozen?
They probably do fine frozen. Just wrap them well and thaw them in the fridge.
Amazing recipe they turned out great! How long will they remain good in the fridge?
They should be good for 3-4 days. Glad you’re happy with them!
I love this recipe so much!
Can i make a day ahead? always make day of because I’m worried about the meringue. thank you!
So glad you enjoy it! I have made them a day ahead and not had any problems with the meringue. I store them in the fridge.
Are these temperatures ie 160 degrees is this Fahrenheit or centigrade please thank you as I’m from the UK
It’s Fahrenheit
Before trying this recipe I just want to make sure the 160F is correct this would convert to about 80C it seems too low when converted?
I work in Fahrenheit, but according to the conversion calculator, 160F to 71C is correct. Eggs are considered cooked at 160F. I hope that helps!