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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 mins
Cook Time19 mins
Total Time44 mins
Course: desert
Cuisine: American
Keyword: lemon meringue cupcakes
Servings: 24
Author: Jill

Equipment

  • 1 Cupcake pan
  • cupcake liners

Ingredients

  • 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

Instructions

  • 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