How to Make Lemon Meringue Cupcakes

While I have always loved lemon meringue pie, these Lemon Meringue Cupcakes of mine have a similar history.

lemon meringue cupcakes article cover image

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

Directions

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

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 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:

How to Make Lemon Raspberry Cupcakes

When thinking this recipe up, I realized that I don’t have a basic recipe for lemon cupcakes to be made from scratch. That is why this Lemon Raspberry Cupcakes recipe starts out with a box of lemon cake mix. What really makes the cupcakes, is folding in the fresh raspberries after your basic boxed mix batter is blended.

We have covered a lot of lemon recipes on our main site: 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, and even our Lemon Cake Pops Recipe. This one kind of takes the cake. Or, should I say, Raspberry. The combination of the two different flavors makes for a home run as far as our taste testers were concerned.

These are different than our Lemon Meringue Pie cupcakes – that have an actual meringue topping. These lemon raspberry cupcakes use a real lemon frosting on top instead.

There are other fruits that pair well with the tang of a lemon: apples, grapes, pears, and even strawberries. We chose the raspberry for not only the color, but fact that it comes in a canned pie filling (for the topping), and is small enough to not have to cut up when folding it into the actual cake batter for the cupcakes.

While those cupcakes are in the over, you should have more than enough time to whip up the lemon frosting and the crumble that you use to top your finished creations. This is a pretty quick treat to whip up and always impresses the crow you serve them to!

Lemon Raspberry Cupcakes

You will need:

  • 1 box of Lemon Cake mix
  • 1 C water
  • 1/2 C unsalted butter, softened
  • 3 large eggs
  • 2 C fresh Raspberries
  • 1 Cupcake pan
  • Cupcake liners

Directions

Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until thoroughly combined. Gently fold in the fresh raspberries. 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.

lemon raspberry cupcake ready to frosts
You can see a hint of the raspberries peeking though the batter behind the cupcake liner

Lemon Frosting

  • 2 C unsalted butter, softened
  • 4 ½ C powdered sugar
  • 3 – 6 Heavy whipping cream
  • 2 tbsp fresh lemon juice
  • 1 large lemon, zested
  • 1 large piping bag with star tip
  • 1 – 21oz Raspberry pie filling

Directions

Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, lemon juice, and lemon zest until smooth and
stiff peaks start to form. Put the piping bag inside a drinking glass and fold the edges over the side. Scoop the frosting into the piping bag.

Crumble Topping

  • ½ C light brown sugar
  • ¼ C sugar
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ C unsalted butter, melted
  • 1 ¼ C flour

Directions

Combine all ingredients into a medium bowl. Using your fingers, mix ingredients together until combined and crumble like.

Building the cupcake directions

Pipe a ring of frosting onto the top of the cupcake. Repeat step again to have a “wall” of frosting.

Scoop some of the raspberry pie filling into the center of the frosting.

For the finishing touch, sprinkle some crumble on top. Garnish with a lemon wedge and sprig of mint.

These lemon raspberry cupcakes help you grab a little taste of summer. Finished and ready to serve

Other recipes you may enjoy: