How to Make Lemon Meringue Cupcakes
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While I have always loved lemon meringue pie, these Lemon Meringue Cupcakes of mine have a similar history.
The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. When paired with a 19th century pastry chef named Mrs. Elizabeth Goodfellow, a delightful treat was created. She simply didn’t want to waste the egg whites as her lemon custard used so many egg yolks, so she whipped them up and created a long-lasting hit.
So here I was, out of pie crust, and the shortening to make it, yet craving that zippy tang of lemon meringue pie. I know I use a boxed cake mix in this recipe, but you can easily use my recipe for: Best Yellow Cupcake Recipe from Scratch. Once topped with lemon curd and a marshmallow meringue? These are heavenly.
Lemon Meringue Cupcake Recipe
You will need:
- 1 box of Butter Yellow Cake mix
- 1 C water
- 1/3 C unsalted butter, softened
- 3 large eggs
- 1 Cupcake pan
- Cupcake liners
Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until fully combined. Scoop batter into cupcake liners until the are ¾ full. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.
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
- 10oz lemon curd
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 pour the mixed ingredients into 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.
lemon meringue cupcakes 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 marshmallow.
Other lemon recipes you may enjoy:
- The Best Boozy Creamy Lemon Bars Recipe
- Lemon and Thyme Chicken with Spinach Rice
- Lemon Crumb Mini Bundt Cakes
- 3 Ingredient Air Fryer Lemon Hand Pies
- Instant Pot Lemon Chicken Piccata And Asparagus
- Tartfully Delicious Lemon Pie Moonshine
- Our Refreshing Lemon Sorbet
- Lemon Mini Pie Recipe
- Lemon Cake Pops Recipe