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Simple lemon meringue cupcakes topped with fluffy meringue and lemon zest.

Easy Lemon Meringue Cupcakes

Delightful cupcakes with a soft cake base, zesty lemon curd filling, and topped with fluffy meringue, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 15.25 oz white cake mix A classic choice that results in a tender and airy texture.
  • 3 large eggs Adds richness and moisture to the cupcakes.
  • 1 cup water Helps to activate the flour in the cake mix.
  • 1/2 cup oil Adds moistness and a subtle richness.
  • 1 teaspoon lemon extract For an extra layer of zesty flavor.
  • 1 cup lemon curd Creamy, tangy filling.
Meringue Frosting Ingredients
  • 8 large egg whites Base of the meringue.
  • 1 1/3 cups granulated sugar Sweetens the meringue.
  • 1 teaspoon vanilla extract Adds aroma and flavor.
  • 1/2 teaspoon cream of tartar Stabilizes the egg whites.
  • 1/8 teaspoon salt Enhances the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, combine the white cake mix, eggs, water, oil, and lemon extract. Blend for 1-2 minutes until well incorporated.
  3. Line a cupcake pan with decorative paper liners and fill each liner halfway with the prepared batter.
Baking
  1. Bake the cupcakes for 19-22 minutes. Check for doneness by inserting a toothpick; if it comes out clean, they are ready. Transfer to a wire rack to cool.
Making the Frosting
  1. While the cupcakes cool, prepare the meringue. Boil a few inches of water in a saucepan, then remove from heat and place a mixing bowl over it.
  2. In the bowl, whisk together egg whites, sugar, vanilla extract, cream of tartar, and salt. Place the bowl back over hot water and whisk until the sugar dissolves (about 1-2 minutes).
  3. Transfer to a stand mixer with a whisk attachment and beat until stiff peaks form (about 5-7 minutes).
Assembly
  1. Remove the center of each cooled cupcake using a melon baller. Fill with lemon curd until level with the top.
  2. Replace the reserved cupcake tops on the filled cupcakes and pipe the meringue frosting on top.
  3. Optionally, use a kitchen torch to lightly toast the meringue.

Notes

Use fresh ingredients for the best flavor. Ensure all utensils are clean and dry when whipping egg whites for the meringue.