Lemon Meringue Cupcakes

These lemon meringue cupcakes are a bright twist on a classic dessert. With a zesty lemon cupcake base, they’re topped with a fluffy meringue that creates a sweet contrast to the tartness below.

This recipe addresses challenges like dryness and insufficient flavor in traditional lemon desserts, ensuring a delightful cupcake experience for bakers and dessert lovers.

I’ve faced my share of baking mishaps, especially with meringue. It can be finicky, but when you nail it, the result is so rewarding. Nothing beats the feeling of presenting these cupcakes to family or friends and seeing their delighted expressions (and hearing them rave about the taste!)

This recipe shines by blending tenderness in the cupcakes and lightness in the meringue. In just about 40 minutes, you can whip up these treats that stand out thanks to their refreshing flavors and delightful textures.

If you’re looking for more citrusy goodness, try my Lemon Lavender Scones; they make a delightful pair with any tea!

Why You Will Love This Recipe

• A Bright Citrus Punch The zesty Meyer lemon curd inside each cupcake provides a bold flavor that contrasts beautifully with the light, fluffy meringue topping, creating a refreshing taste that lingers in your mouth.
• Texture Delight These cupcakes have a tender crumb thanks to the cake flour and buttermilk, while the airy meringue adds a lovely contrast with its crisp exterior and soft interior, offering a satisfying bite.
• Make-Ahead Magic You can prepare the lemon curd in advance, saving time on the day of serving. This allows you to enjoy the baking process without the pressure of rushing through each step.
• Visual Appeal The golden meringue beautifully swirls atop each cupcake, creating an inviting presentation. It’s a show-stopping look that’s sure to catch the eye at any dessert table or festive gathering.

Print

Lemon Meringue Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Charlene
• Prep Time: 15 minutes
• Cool Time: 7 minutes
• Cook Time: 18 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: dessert
• Method: Baking
• Diet: Vegetarian

---

Description

Delicious lemon meringue cupcakes topped with a fluffy meringue frosting, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups (180 grams) cake flour
• 1 teaspoon (3 grams) baking powder
• 1/2 teaspoon (1 gram) ground ginger (optional)
• 1 cup (250 milliliters) buttermilk
• 1 teaspoon (5 milliliters) vanilla extract
• 3/4 cup (170 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon (6 grams) lemon zest
• 1/2 teaspoon (3 grams) kosher salt
• 2 large eggs
• 3/4 cup (180 grams) Meyer lemon curd
• 4 large egg whites
• 1/2 cup (115 grams) caster sugar
• 1/4 teaspoon cream of tartar
• 1 1/2 tablespoons (22 milliliters) lemon juice
• 1 1/2 tablespoons (25 grams) granulated sugar

Cook Mode

---

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Lightly grease the cupcake pan with non-stick baking spray, then line it with cupcake liners. This preparation prevents sticking and helps cupcakes release easily after baking.
   
2. Step 2: Sift together the cake flour, baking powder, and ground ginger three times. This aerates the mixture, promoting a lighter texture in your cupcakes. Set aside the sifted dry ingredients.
   
3. Step 3: In a separate measuring cup or pitcher, combine the buttermilk and vanilla extract. Set this aside to be added later.
   
4. Step 4: In a mixing bowl, blend the unsalted butter, granulated sugar, lemon zest, and kosher salt on medium speed just until combined. This step begins the process of creating a light, airy base for the cupcakes.
   
5. Step 5: Add the eggs one at a time into the butter mixture, mixing gently after each addition. This ensures a smooth batter and avoids dense cupcakes caused by over-mixing.
   
6. Step 6: Gradually add the sifted dry ingredients and buttermilk mixture to the batter, alternating between the two. Mix gently after each addition to incorporate all ingredients evenly with minimal mixing, preserving a light cupcake.
   
7. Step 7: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
   
8. Step 8: Bake the cupcakes at 350°F (177°C) for approximately 18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Bake until golden to prevent dryness.
   
9. Step 9: Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Proper cooling prevents sogginess by allowing moisture to escape.
   
10. Step 10: Whip the egg whites until frothy. Gradually add caster sugar and cream of tartar while continuing to whip until stiff peaks form. The cream of tartar stabilizes the meringue and helps hold its shape.
    
11. Step 11: Using a piping bag, pipe the stiff meringue onto the cooled cupcakes. This creates an attractive presentation and balances the tart lemon flavor with sweet meringue.
    
12. Step 12: Toast the meringue topping lightly with a kitchen torch until golden brown. This adds flavor and a pleasing visual contrast between the golden meringue and the lemon base.
    

---

Notes

• Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days, avoiding direct sunlight or heat.
• Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days to maintain freshness of the meringue and lemon curd.
• Freezing: Wrap each cupcake in plastic wrap and place them in a freezer-safe container; freeze up to 3 months. Thaw in the refrigerator before serving.
• If the batter seems too thick, add buttermilk 1 tablespoon at a time until it reaches a smooth, pourable consistency.
• To help meringue hold peaks, use room temperature egg whites and add 1/4 teaspoon cream of tartar while whipping.
• Grease the cupcake pan before lining to prevent cupcakes from sticking.
• Ensure cupcakes are completely cooled before frosting with meringue to prevent melting and to maintain shape.
• If the meringue surface weeps, chill assembled cupcakes in the refrigerator for 15-20 minutes before serving to set the topping.
• Serve with fresh fruit salad or a dollop of whipped coconut cream for added richness.
• Pair with mint tea or iced herbal tea to complement the sweetness and citrus notes.
• Use as layers in a sundae with vanilla yogurt or sugar-free ice cream, or include in a dessert trifle with lemon curd, berries, and whipped topping.
• Top with lemon glaze or additional lemon curd for extra tang. Consider sprinkling toasted coconut or crushed graham crackers for texture and visual appeal.
• For a citrus twist, substitute Meyer lemon curd with other citrus curds such as lime or orange curd using equal amounts (3/4 cup or 180 grams).
• For a dairy-free alternative, replace buttermilk with an equal mix of plant-based milk and a tablespoon of lemon juice, letting it sit 5 minutes before use; note this may alter texture slightly.
• Use freshly squeezed lemon juice for bright, vibrant flavor; avoid bottled lemon juice which lacks fresh aroma.
• Choose granulated sugar for its ability to dissolve properly and provide good structure; avoid powdered sugar in the batter.
• Use cake flour to create a tender crumb; all-purpose flour can be used if cake flour is unavailable but may alter texture.
• Fresh egg whites at room temperature whip better for stable meringue.
• Unsalted butter is preferred to control salt levels and achieve creamy richness.
• Pure vanilla extract gives authentic flavor depth over imitation vanilla.

---

Nutrition

• Serving Size: 1 cupcake
• Calories: Not provided
• Sugar: Not provided
• Sodium: Not provided
• Fat: Not provided
• Saturated Fat: Not provided
• Unsaturated Fat: Not provided
• Trans Fat: Not provided
• Carbohydrates: Not provided
• Fiber: Not provided
• Protein: Not provided
• Cholesterol: Not provided

Find it online: https://bakeitwell.com/lemon-meringue-cupcakes

Ingredient Notes

• Lemon juice: Freshly squeezed lemon juice adds the perfect tang and brightness. Avoid bottled versions; they lack that vibrant flavor needed for these cupcakes.
• Granulated sugar: Regular granulated sugar works best for sweetness and structure. It dissolves well, giving the cupcakes a light texture, no powdered sugar here!
• All-purpose flour: Use high-quality all-purpose flour for stability and fluffiness. Don’t go for self-rising flour; you want control over your leavening agents.
• Egg whites: You’ll need fresh egg whites, preferably at room temperature. They whip up better for that tasty meringue topping, creating a light and airy finish.
• Powdered sugar: Good quality powdered sugar is key for the meringue, it’s finely ground and dissolves easily, providing the right sweetness without graininess.
• Butter: Go for unsalted butter to control the salt levels. It enriches the batter and meringue while keeping everything super creamy, which is vital for the right texture.
• Vanilla extract: Use pure vanilla extract for a lovely depth of flavor. I avoid imitation vanilla; it just doesn’t have that authentic taste that enhances the cupcakes.
• Lemon juice: Freshly squeezed lemon juice adds the perfect tang and brightness. Avoid bottled versions; they lack that vibrant flavor needed for these cupcakes.
• Granulated sugar: Regular granulated sugar works best for sweetness and structure. It dissolves well, giving the cupcakes a light texture, no powdered sugar here!
• All-purpose flour: Use high-quality all-purpose flour for stability and fluffiness. Don’t go for self-rising flour; you want control over your leavening agents.
• Egg whites: You’ll need fresh egg whites, preferably at room temperature. They whip up better for that tasty meringue topping, creating a light and airy finish.
• Powdered sugar: Good quality powdered sugar is key for the meringue, it’s finely ground and dissolves easily, providing the right sweetness without graininess.
• Butter: Go for unsalted butter to control the salt levels. It enriches the batter and meringue while keeping everything super creamy, which is vital for the right texture.
• Vanilla extract: Use pure vanilla extract for a lovely depth of flavor. I avoid imitation vanilla; it just doesn’t have that authentic taste that enhances the cupcakes.

Recipe Tips

1. If the batter seems too thick, add buttermilk, 1 tablespoon at a time, until you reach a smooth, pourable consistency before baking.
2. If your meringue isn’t holding peaks, ensure egg whites are at room temperature and add 1/4 teaspoon cream of tartar while whipping.
3. For cupcakes that stick to the pan, grease the cupcake pan with non-stick baking spray before lining it with baking cups.
4. When frosting with meringue, ensure cupcakes are completely cooled; this prevents melting and helps maintain the meringue’s shape for better presentation.
5. If the meringue surface appears weepy, chill the assembled cupcakes in the refrigerator for 15-20 minutes to set the meringue before serving.

Serving Suggestions

Serve lemon meringue cupcakes with a side of fresh fruit salad or whipped coconut cream for added richness. Pair with a refreshing mint tea or iced herbal tea to complement the sweetness.

Use lemon meringue cupcakes to make a sundae by layering pieces in bowls with vanilla yogurt or sugar-free ice cream. Add to a dessert trifle with layers of lemon curd, berries, and whipped topping.

Top with a drizzle of lemon glaze or a dollop of lemon curd for extra tang. Consider using a sprinkle of toasted coconut or crushed graham crackers for added texture and visual appeal.

Recipe variations

• You can use all-purpose flour instead of cake flour but expect denser cupcakes. Cake flour’s 1 1/2 cups (180 grams) keeps texture light and tender in this recipe.
• Add 1 tablespoon (6 grams) lemon zest and 3/4 cup (180 grams) Meyer lemon curd for flavor. You can also mix 1 1/2 tablespoons lemon juice with sugar for optional simple syrup.
• Either fresh or pasteurized eggs work. When using frozen egg whites for meringue, thaw completely and bring to room temperature to whip better and stabilize.
• If you want more, double ingredients for 24 cupcakes or triple for 36. Bake in batches, ensuring oven temperature stays at 350°F (177°C) for consistent results.

How to Store?

To keep your lemon meringue cupcakes fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat sources.

Refrigeration: Place in an airtight container in the refrigerator up to 5 days to preserve the meringue and lemon curd freshness.

Freezing: Wrap each cupcake in plastic wrap, place in a freezer-safe container, and freeze up to 3 months. Thaw in the refrigerator before serving.

Other Recipes You’ll Love

• Chocolate Old Fashioned Doughnuts
• Creme Brulee Donuts
• Sugar Free Donuts
• Boston Creme Donuts

If you enjoyed this lemon meringue cupcakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!