Lemon Meringue Cupcakes Recipe
Lemon Meringue Cupcakes are one of my absolute favorite flavors. Lemon and cupcakes, topped with meringue. I don't think it gets much better than this sweet and tart cupcake.
Prep Time25 minutes mins
Cook Time19 minutes mins
Total Time44 minutes mins
Course: desert
Cuisine: American
Keyword: lemon meringue cupcakes
Servings: 24
- 1 box Lemon Cake mix
- 1 C water
- 1/3 C unsalted butter softened
- 3 large eggs
Marshmallow Meringue frosting
- 1 C sugar
- 4 large egg whites
- ¼ tsp kosher salt
- ¼ tsp cream of tarter
- 1 tsp pure vanilla extract
- 1 large disposable piping bag
- 10 oz lemon curd
Preheat oven to 350 degrees and line cupcake pan with the liners
Using a hand or standing mixer, beat together all ingredients until combined and mixed
Scoop ¾ batter into the liners
Bake in the oven for 19 minutes or until a light golden brown
Allow to cool completely
Marshmallow Meringue frosting Directions
Using a double broiler, mix all ingredients except the vanilla in a large heat safe bowl
Pour the mixed ingredients into the bowl of a standing mixer
Place the bowl over the prepared double broiler
Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
While heating, gently mix to ensure even cooking
Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool.
Once it starts to stiffen up , add the vanilla.
Assembling Directions
Scoop the marshmallow frosting into the disposable piping bag
Spoon on 2 tbsp of lemon curd onto the top of the cupcake
Pipe the marshmallow meringue onto the top of the lemon curd
Using a kitchen torch, toast the meringue