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These lemon meringue cupcakes pair a light, moist lemon cake with a rich lemon curd filling and fluffy meringue topping. It’s basically a lemon meringue pie but in a cute cupcake form!
When you bring these lemon meringue cupcakes to a party, everyone will assume you bought them from a bakery because they look so perfect. But spoiler alert: they’re actually super easy to make, even if your cupcake decorating skills are pretty much non-existent.
The key to these cupcakes, though, is in the surprise lemon curd filling. Each cupcake has a tart and tangy lemon curd center that is just the best surprise yet! If you’ve never made homemade lemon curd before, you must give it a try! It’s easy and it yields a more tart and robust flavor than you can get from the store.
(If you love lemony desserts, try my Lemon Sheet Cake or Lemon Tart recipes next!)
What Is the Best Way to Separate Egg Yolks and Whites?
The best way to separate egg yolks and whites is with an egg separator tool. They make it easy and mess-free. But, if you don’t have one of those, the best way is to use your hands. Crack the egg into your hand, then let the white fall through your fingers into a bowl. The yolk will stay in your hand. I know this sounds strange, but passing the egg yolk back-and-forth between the two shell halves leaves the yolk prone to breaking. You won’t have this problem if you use your hands!
Soft Peaks vs. Stiff Peaks
When you need soft peaks for a recipe, it means that when you lift the beaters out of the egg whites, they will form peaks that droop over slightly at the tips. If you need stiff peaks, it means that when you lift the beaters out of the egg whites, the peaks will stand up straight and not fall over at the tips.
Recipe Tips
Here are some simple tips for perfect lemon meringue cupcakes:
- Juicing the lemons. You can get the most juice from your lemons by microwaving them for about 20 seconds, then rolling them on the countertop until they’re soft before juicing.
- Ensure you have ample time to allow the lemon curd to chill. The lemon curd needs time to thicken and be chilled so it is best if you make this the day before you want to make these cupcakes.
- Troubleshooting the meringue. If you are in a humid environment, you may need to add 1 teaspoon of cornstarch to the meringue to get stiff peaks to form; otherwise, just continue beating at the highest speed.
Storing Instructions
These lemon meringue cupcakes are best eaten the day they are made, but they can be stored in an airtight container in the fridge for up to 3 days. If you want to make them ahead of time for a party, I would recommend storing the cupcakes without the meringue topping.
Freezing instructions: Unfrosted cupcakes can be wrapped and frozen for up to 2 months.
Lemon Meringue Cupcakes
Equipment
Ingredients
Lemon Cupcakes:
- 1 ¼ cups (156 g) flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (114 g) butter
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (59 ml) vegetable oil
- ¼ cup (59 ml) fresh lemon juice
- ¼ cup (59 ml) milk
- Zest of 2 lemons, about 2 Tablespoons
Meringue Frosting:
- 4 egg whites
- ½ teaspoon cream of tartar
- 5 tablespoons sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F (177 °C). Prepare a muffin pan with liners and spray with nonstick spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a stand mixer, cream the butter and sugar together. It should be light and creamy.
- Beat the eggs in one at a time, until the mixture is smooth.
- Mix in the vegetable oil, fresh lemon juice, milk and lemon zest.
- Gradually mix in the dry ingredients (flour, baking powder, and baking soda mixture). Stir only until just combined, do not over mix.
- Spoon the batter into the cupcake liners, filling just over half way.
- Bake for 15 to 20 minutes, or until the top bounces back when pressed. Remove the cupcakes to a cooling rack.
- When you are ready to assemble the cupcakes, prepare the meringue frosting. Using a hand or stand mixer, beat the egg whites and cream of tartar together until soft peaks form. Add the vanilla and continue to beat until you have stiff peaks. This will take about 5 minutes all together. Then, slowly incorporate the sugar.
- To assemble the cupcakes, use a cupcake scoop or spoon to remove a chunk from the middle of the cupcake. Spoon or pipe in some of the lemon curd. Then pipe on some of the meringue filling and toast it with a kitchen torch if you like.
The lemon curd was everything in these cupcakes! Simply the best!
Just wanted to pop in and say thanks for sharing this gem of a recipe. It’s a new favorite in our house.
These lemon cupcakes were the top seller at our weekend bake sale. I will be making them again soon, great recipe.
So perfect for Easter! I loved every bite of these cupcakes and am making them again this weekend.
I had some lemon curd in the fridge and I knew I had to try these lemon meringue cupcakes. They turned out so good and I will be making these for our Easter dinner this weekend.
I am obsessed with the meringue topping. This was my first time making a meringue like this, and it turned out incredible!
Perfectly sweet and tart! I used the homemade lemon curd, which was key for these cupcakes. So flavorful!