Lemon Meringue Cupcakes

The classic lemon meringue pie gets the (cup)cake treatment: fluffy cupcakes topped with sweet and tangy lemon curd and a light-as-air toasted meringue frosting.

Course Dessert

Cuisine American

Keyword cupcakes, lemon

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 326kcal

Author Stacey aka the Soccer Mom

Cost $8

Equipment

Muffin tin
cupcake liners
Stand mixer or electric mixer and large mixing bowl
Frosting Decorating Bag

Ingredients

For the Cupcakes

1 box Yellow cake mix
1 cup Water
1/3 cup Unsalted butter softened
3 Large eggs
10 ounces Lemon curd

For the Meringue

3 Egg whites
1/4 teaspoon Cream of tartar
1/8 teaspoon Salt
6 Tablespoons Sugar
1/2 teaspoon Vanilla extract

Instructions

Preheat oven to 350°F and place cupcake liners in a muffin tin.
Add all cupcake ingredients (except lemon curd) to the bowl of a stand mixer (or large bowl, using an electric mixer) and beat until well combined.
Scoop batter into the pan so that the liners are 3/4 of the way full.
Bake for 19-20 minutes, or until the top of the cupcakes just starts to turn golden brown.
Allow to cool completely before frosting.

To Make the Meringue

In a large mixing bowl (or washed stand mixer bowl) whip up the egg whites and cream of tartar until stiff peaks form.
Add salt, then gradually pour in the sugar as you mix. As the mixture fluffs up, add the vanilla extract.
Increase the mixer speed and continue whipping until stiff peaks form.

To Decorate

Scoop the meringue frosting into your piping bag.
Top each cupcake with about 2 Tablespoons of lemon curd.
Pipe the meringue on top of the lemon curd. Use a kitchen torch to gently taste the frosting so it is golden brown on the outside.

Notes

Nutrition information is provided as an estimate only; your actual values will vary based on serving size and exact ingredients used.

Nutrition